3 cups stock
6 oz freshwater fish fillets - such as trout or catfish
3 Tabs tamarind water
pinch of white sugar
2 Tbs fish sauce (nam pla)
1 cup of vegetables, a selection of 2-3 of the following vegetables
sliced bamboo shoots
wing beans (snake beans )
Napa cabbage
Chaploo leaves
white radish (daikon)
asparagus - especially white
tomatoes
chard or spinach (bai dtamleung,)
curry paste
5 dried Thai Dragon red chiles, deseeded, soaked and drained
large pinch of salt
1 Tbs chopped galangal
¼ cup chopped shallot
2 sps shrimp paste (kapi)

Pound the curry paste ingredients together to form a fine paste, set aside.

Boil the stock add 1 oz of the fish. Simmer for a couple of minutes until cooked, remove and drain.. Chop the cooked fish and add to the curry paste, pound until incorporated.

Bring stock back to a boil, season with tamarind water, sugar and fish sauce. Add the curry paste. Continue simmering and add the vegetables and cook until almost tender. Then add the fish. This is a thibn soup like curry which is salty, sour and spicy. Excellent with steamed Jasmine rice.