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Hot and sour soup with smoked trout
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Prep Time:
15 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
Sure to impress and excite any gathering!
Ingredients:
  • 9.20 gm peanut oil
  • 1 lemongrass stalk (white part only), finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 40.00 ml Thai tom yum paste
  • 4 makrut lime leaves, finely shredded
  • 76.25 gm fish sauce
  • 42.00 gm lime juice
  • 6 chicken style stock cubes, crumbled
  • 50g snow peas, thinly sliced
  • 1 medium carrot, peeled, cut into matchsticks
  • 1 bunch baby bok choy, trimmed, roughly chopped
  • 150g hot-smoked trout, flaked
  • Fresh coriander leaves, to serve
  • Thinly sliced red chilli, to serve
Instructions:
  • In a large saucepan, heat oil over medium-high heat. Stir in lemongrass, ginger, and tom yum paste and cook for 3 to 4 minutes until fragrant. Add lime leaves, fish sauce, lime juice, and 6 cups of cold water. Cover and bring to a boil. Mix in stock cubes until dissolved. Reduce heat to medium-low and simmer for 12 minutes to develop flavor.
  • Combine the snow peas, carrot, and bok choy with the mixture. Garnish with trout, coriander, and chili before serving.

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