Hot and sour soup with smoked trout

Posted by adm On September - 13 - 2011

How to cook Hot and sour soup with smoked trout


  • 2 teaspoons peanut oil
  • 1 lemongrass stem (white part just), finely sliced
  • 2cm piece fresh pep, raw, finely grated
  • 2 tablespoons Thai tom yum spread
  • 4 kaffir lime leaves, finely sliced
  • 1/4 cup fish sauce
  • 2 tablespoons lime succus
  • 6 chicken stock cubes, crumbled
  • 50g snow peas, thinly sliced
  • 1 medium carrot, raw, cut into matchsticks
  • 1 bunch baby pakchoi, cut, roughly shredded
  • 150g hot-smoked trout, flaked
  • Fresh coriander leaves and thinly sliced red chilly, to help

How to:

  • Heat oil in large saucepan over medium-high heating. Add lemongrass, ginger and tom yum spread. Prepare, stirring, for 3 to 4 minutes or until fragrant. Add lime leaves, fish sauce, lime juice and 6 cups cold weewee. Screening. Bring to the furuncle. Add stock cubes. Stir until dissolved. Reduce heat to medium-low. Simmer for 12 minutes or until flavour develops.

  • Add snow peas, carrot and bok choy to assortment. Serve topped with trout, coriander and chilly.

  • Hot-smoked trout is available in the refrigerated section of supermarkets.

    Super saver: By using stock cubes instead of liquid strain, we've saved you some $5.13.

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