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Thai Sour Curry Soup Recipe

This is a hot and sour curry soup, which is ideal with any kind of fish or seafood. In this recipe I have used salmon and prawns. To complement the spicy sour taste, there is a distinct flavour of tamarind provived by the tamarind juice.

The generous amount of vegetables also make this another healthy low fat recipe. This recipe will need a slightly longer cooking time than most Thai soup and Thai curry recipes, as the vegetables need time to cook properly.

Ideal for those who like spicy seafood dishes.

Serves 2

2 Salmon Fillets

1 tablespoon of tamarind juice/ tamarind concentrate

1/4 green papaya

100g cauliflower

50g green string beans

1 large leaf of cabbage

1 tablespoon of fish sauce

1/2 can sour curry paste

3 chillies

1/2 yellow and 1/2 red pepper

1 1/2 cups if water

Step 1: Peel the papaya, wash, cut in half, and removed the core. Then slice the papaya into fairly thin slices

Step 2: Slice the cabbage, cauliflower, green beans and peppers

Step 3: Make a verical incision in the chillis so that the insides are released during cooking. Ensure that the storks are removed

Step 4: Cut the salmon fillets into decent sized slices (see video)

Step 5: Heat the water in a wok, and add the sour curry paste. Mix in together. Add the chillies, ensuring you give them a good squashing with your spoon to release their fiery flavour. Mix well

Step 6: Once the soup starts to gently simmer, add the salmon. Be careful with the salmon as you don't want it to break apart. Gently stir

Step 7: Let the soup simmer for a couple of minutes, then add all of the vegetables and mix everything, being careful not to break up the salmon pieces.

Step 8: Let the soup simmer for a couple of minutes, then add the fish sauce and tamarind juice. Stir gently

Step 9: Cook for 5 minutes more. By now, the papaya should have turned white, and the salmon should be cooked. Serve in a bowl and enjoy