Fish Soup

Method

Heat oil in a large pot and fry shallots, garlic and dried chillies until fragrant, about 2 minutes. Pour in the stock and bring to a boil, then add galangal, lemongrass, turmeric and the whole cleaned fish. Simmer for 15-20 minutes until the fish is cooked through, then carefully remove the fish, flake the flesh and discard bones, returning the meat to the broth. Add okra, morning glory and pineapple chunks, simmering for 5 minutes. Season with fish sauce, tamarind paste and palm sugar, adjusting to achieve a balance of salty, sour and slightly sweet flavours. Serve hot in bowls, garnished with fresh coriander and accompanied by rice.