Instructions: If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.

Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil. Add the fish and simmer until the fish is cooked through.

This dish can be eaten as a soup course, but in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners. The soup liquid is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish).

This recipe yields 4 servings.

Comments: This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However, for the purpose of this recipe we suggest using tinned herrings packed in brine. It can also be prepared just as succesfully using chicken and chicken stock (when it is known as gaeng som kai).

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