Gaeng ka lang (banana blossom soup)

Instructions

1. Remove the outer leaves of the banana blossom, cut the heart into thin pieces and soak them in lemon water to keep them from darkening.
2. Finely slice the lemongrass, grate the galangal, and pound the garlic and shallots in a mortar with the chillies.
3. Bring the water to the boil in a saucepan, add the aromatic paste and let it infuse for 5 minutes over medium heat.
4. Drain the banana blossom and add it to the broth with the tamarind; cook for 10 minutes.
5. Add the fish fillets cut into large pieces and cook for 5 to 7 minutes, until the flesh flakes easily.
6. Season with fish sauce, salt and pepper, then sprinkle with chopped coriander and mint before serving piping hot.