Name: Pea Shoots and Basa Fish Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 4 cups of water; 1/4 cup of fresh or frozen minced lemon grass; 1/2 lb (225 gram) of fillet basa or catfish, cut to bite size chunks; 1 lb (450 gram) of pea shoots, washed and drained; 1/4 teaspoon of black pepper; 1 tablespoon of sugar; 1 tablespoon of roasted rice powder; 2 tablespoons of fish sauce ( or 1 tablespoon of fish sauce if cook with Mam or Pahok); 2 stalks of green onion, chopped; 1 tablespoon of creamy boneless mam or pahok

Pea Shoots and Basa Fish Soup

Pea Shoots and Basa Fish Soup is a delectable and straightforward Khmer dish that celebrates the delightful flavors of pea shoots, also known as pea vine leaves. Loved for its affordability, great taste, and nutritional benefits, pea shoots are a popular vegetable among the Khmer people, contributing to the overall appeal of this soup.

To prepare the dish, water and minced lemon grass are brought to a boil in a soup pot. Bite-sized chunks of basa or catfish fillet are added to the boiling water and cooked until tender. The star of the soup, pea shoots, is then introduced to the pot, creating a vibrant and nutritious addition to the dish.

The seasoning for the soup involves a blend of black pepper, sugar, roasted rice powder, and fish sauce. It’s worth noting that the recipe provides flexibility, allowing for the option of adding creamy boneless mam or pahok for those who prefer a more traditional flavor. The soup is finished with a generous sprinkling of chopped green onions, enhancing both the visual appeal and taste.

Pea Shoots and Basa Fish Soup can be served hot with rice, presenting a wholesome and delicious meal that captures the essence of Khmer culinary simplicity. Whether enjoyed with or without mam or pahok, this soup offers a delightful combination of textures and flavors, making it a cherished dish in Khmer cuisine.

Ingredients

4 cups of water
1/4 cup of fresh or frozen minced lemon grass
1/2 lb (225 gram) of fillet basa or catfish, cut to bite size chunks
1 lb (450 gram) of pea shoots, washed and drained
1/4 teaspoon of black pepper
1 tablespoon of sugar
1 tablespoon of roasted rice powder
2 tablespoons of fish sauce ( or 1 tablespoon of fish sauce if cook with Mam or Pahok)
2 stalks of green onion, chopped
1 tablespoon of creamy boneless mam or pahok

Directions to make Pea Shoots and Basa Fish Soup

Cook water and lemon grass in a soup pot till water bubbling, add fish to boiling water and cook till fish tender then add pea shoots, stirs.
Seasoning with black pepper, sugar, roasted rice powder and fish sauce. or if prefer WITH MAM OR PAHOK, add and stirs creamy *mam or *pahok*.
Top with green onion.
Serve hot with rice.
Top with green onion before serve.

Serve hot with rice.

Enjoy it

Related Recipe: Sweet Sour and Spicy Shrimp Soup