Sngor Chruk Tram

Ingredients

• Water (4 cups)
• Lemongrass (2 stalks, cut into pieces)
• Galangal (2 slices)
• Kaffir lime leaves (3 leaves, torn)
• Fish fillets (1 pound (such as tilapia or catfish))
• Fish sauce (3 tablespoons)
• Tamarind paste (2 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• Tomatoes (2, chopped)
• Okra (1 cup, sliced)
• Long beans (1 cup, cut into 2-inch pieces)
• Mushrooms (1 cup, sliced)
• Water spinach (2 cups, chopped)
• Lime juice (2 tablespoons)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, bring 4 cups of water to a boil over medium-high heat.
2. Add the lemongrass, galangal, and torn kaffir lime leaves to the boiling water, allowing their flavors to infuse the broth.
3. Carefully add the fish fillets to the pot and cook for 5 minutes, or until they are fully cooked and flake easily.
4. Using a slotted spoon, remove the fish fillets from the pot and set them aside on a plate.
5. Strain the broth through a fine mesh sieve to remove the lemongrass, galangal, and kaffir lime leaves.
6. Return the strained broth to the pot and bring it back to a gentle simmer.
7. Stir in the fish sauce, tamarind paste, sugar, and salt, mixing well until everything is combined.
8. Add the chopped tomatoes, sliced okra, long beans, mushrooms, and water spinach to the simmering broth.
9. Let the soup simmer for about 10 minutes, or until the vegetables are tender but still vibrant.
10. Gently add the cooked fish fillets back into the pot and simmer for an additional 5 minutes to heat through.
11. Finally, stir in the fresh lime juice and adjust seasoning if necessary.
12. Serve the Sngor Chruk Tram hot, garnished with a generous sprinkle of fresh cilantro.