Cambodian fish soup with pineapple and bean sprouts

Ingredients for 6 servings:

• 1 ½ liters of homemade chicken broth
• 2 tsp tamarind paste
• 3 tbsp galangal, chopped
• 4 stalks of lemongrass, roughly chopped
• 200 g pineapple, fresh, in small cubes
• 6 cherry tomatoes, halved
• 3 tbsp fish sauce (Nam Plaa), depending on the salt content of the broth
• 1 tbsp palm sugar
• 400 g fish fillet(s), firm flesh, in bite-sized cubes
• 2 tbsp garlic, chopped, fried
• 125 g soy sprouts
• ½ cup(s) basil (Horapha – Thai basil), coarsely chopped
• ½ cup(s) cilantro, coarsely chopped, with stems
• 1 egg(s), lightly beaten
• 1 tbsp red chili pepper(s), chopped
• Black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Samlor Machou Khmer

Simmer the chicken stock, tamarind paste, galangal, and lemongrass for 15 minutes, then strain the liquid into a new pot. Add the pineapple, tomatoes, fish sauce, and palm sugar and simmer gently for 5 minutes. Then add the fish cubes and let it simmer for another 5-7 minutes. Stir in the garlic and sprouts, then slowly add the egg to the boiling soup. Stir gently until the egg sets. (If necessary, cook the egg in a little extra stock to keep the broth clearer.) Season with pepper, stir in the horapha and coriander. Serve the chopped chili separately. The soup should have a distinctly sweet and sour taste. Do not use canned pineapple, as this will make the soup too sweet.