Samlor prahoc

Instructions

1. Heat the stock and add the crushed lemongrass and the kroeung, then let it simmer for 10 minutes.
2. Stir in the prahoc paste diluted in a little stock, then the tomatoes cut into wedges.
3. Add the aubergine and pineapple in pieces and cook for 8 minutes.
4. Add the fish in pieces to the soup and poach for 5 minutes over low heat without letting it boil.
5. Add the green beans, sugar and salt, then finish with the tamarind juice if you are using it.
6. Serve piping hot with Thai basil and white rice.