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Gaeng som pla (sour fish soup): recipe illustration
Soups

Gaeng som pla (sour fish soup)

A tangy fish soup seasoned with tamarind, tomato and chili, softened by pineapple. A classic of Laotian cooking with a lively, balanced taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

201 kcal per serving

Carbohydrates
16.2 g
of which sugars
14.7 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into 4 cm pieces and keep them chilled.
  2. Bring the water to the boil with the bruised lemongrass, garlic and whole chilies, then let it infuse for 5 minutes.
  3. Add the tomatoes cut into wedges and the pineapple in cubes, then cook for 5 minutes.
  4. Dissolve the tamarind paste in a little warm water, strain it and pour it into the soup.
  5. Drop the fish pieces into the simmering broth and cook for 5 to 7 minutes without boiling hard.
  6. Season with fish sauce, salt and sugar, finish with coriander and serve hot.

Variations and tips

Vegetarian version. Replace the fish with firm tofu cut into cubes and use soy sauce instead of fish sauce.

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Original Ecomely recipe.