Geng Som (spicy Fish Soup)
Geng Som is a traditional Lao spicy fish soup that is bursting with flavors. This tangy and spicy soup is a staple in Lao cuisine and is perfect for warming up on a chilly day.
Ingredients
- 1 lb white fish fillets, cut into chunks
- 3 cups water
- 2 stalks lemongrass, smashed
- 3-4 kaffir lime leaves
- 1 medium tomato, quartered
- 1 small onion, sliced
- 3-4 Thai chilies, smashed
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tsp sugar
- 1/2 cup fresh cilantro, chopped
Instructions
- In a pot, bring water to a boil.
- Add lemongrass, kaffir lime leaves, tomato, onion, and Thai chilies. Simmer for 10 minutes.
- Add fish fillets, fish sauce, tamarind paste, and sugar. Simmer for another 10-15 minutes until the fish is cooked through.
- Stir in fresh cilantro and remove from heat.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serve the Geng Som with steamed jasmine rice for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add more Thai chilies to the soup. Adjust the level of spiciness according to your preference.
Cost
$15