Thai fish soup – a detailed recipe for cooking. friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 – 900 gr. sliced 2.5 cm. white fish fillet (cod, halibut or sea bass)
- 1 tbsp. dry long grain rice
- 4 peeled and coarsely chopped shallots
- 1 minced clove of garlic
- 1/2 tbsp. chopped cilantro plus 1/4 tbsp. cilantro leaves
- 1 tbsp. l grated fresh ginger
- 1 anchovy fillet
- 2 tsp brown sugar
- 1/8 tsp cayenne pepper
- 1 tsp fish sauce
- 3 tbsp. clam juice
- 1 tbsp. l divorced in 2 tbsp. l tamarind paste water (if can not find tamarind paste, take 1 tbsp. l juice lime)
- 2 tbsp. Shredded Iceberg Salad
- 6 thinly sliced radishes
- 1 tbsp. green peas
- 2 thinly chopped stalks of green onions
- 1/2 peeled and skinned and cut into thin strips small cucumber
Recipes with similar ingredients: long grain rice, cod, halibut, red snapper, anchovies, radishes, sugar peas in pods, cucumbers, ginger root, shallots, garlic, fish sauce, brown sugar, ground cayenne pepper, iceberg lettuce, tamarind, cilantro
Recipe preparation:
- In a large pot with salted boiling water, boil the rice until softness. Drain and keep warm.
- In a soup pan, mix mashed potatoes, cayenne pepper, fish sauce and clam juice, bring to a boil. Put the fish and cook for 5 minutes. Add rice and cook for 2 minutes. Remove the soup from the heat and add the salad, radish and peas. Pour the soup into bowls and serve, sprinkled with green onions, cilantro leaves and cucumber.
