Tom Jued

A clean, mild clear soup of minced pork, glass noodles, and tofu in a light broth seasoned with white pepper.

Ingredients

• 700g white fish fillets
• 300g glutinous rice
• 2 tsp sliced lemongrass
• a pinch of dried shrimp
• 1/4 cup neutral vegetable oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh cilantro, chopped
• tamarind paste, to taste
• 400ml water
• 1/2 tsp white pepper
• 200g Thai bird's eye chilies
• crispy fried shallots, to taste

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced shallots and minced garlic gently until soft and fragrant.

2. 2

   Stir in the red curry paste and ground turmeric, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the white fish fillets and Thai bird's eye chilies, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the white fish fillets is tender, about 15 mins.

6. 6

   Stir in the roti dough and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the cilantro, and serve piping hot.

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