Ingredients
Method
- Rinse the herbs and vegetable well with water.
- Peel the garlic skin and finely chopped. Set aside.
- Cut the lemongrass in half, and smash. Then thinly slice the galangal, and rinse the kaffir lime leaves well. Put the three ingredients together for getting started.
- Cut the lotus rootlets on the diagonal, place in a bowl for later use.
- Peel one winter melon skin, can cut them any way you like as long as they are uniform in size, not too big but not too small. The ideal cuts would be simply round or diagonal slices that are not too thin.
- Slice the tomato in half, then we have two quarter tomato wedges, slice each quarter in half once more. This creates four wedges per half, or eight wedges per tomato.
- Slice the pineapple into bite-size pieces.
- Mushroom base on your preference, rinse and cut it into bite-size piece.
Cooking:
- In a large pot over hight heat, bring 6 cups of water to a boil, then add in the three ingredients, lemongrass, galangal, and kaffir lime leaves, and bring to a boil.
- Cut the fish into 1 inch long, and half-cook the fish by pan fry with fragrant minced garlic, transfer into a plate for later.
- Add the fish into the broth, and bring to a boil, add salt, sugar, chicken broth mix, fish sauce.
- Add all the vegetables except the tomato. Bring to a boil, add tamarind paste and stir.
- Once it's boiling, add tomato and bring to a boil.
Fry the garlic and herb:
- Place a non-stick pan over medium heat, add and oil and once the oil is hot, add the minced garlic, and rice paddy herb, stir for 1 minute. Drain and
- Pour the fried garlic and herb directly onto the soup. Then add 2 eggs (optional). Turn the heat off and it's ready to serve!
- Serve with rice and a small bowl of fish sauce with chili on the side.