Sngor Chruk Tram

Ingredients

• Fresh cilantro - For garnish
• Lime juice - 2 tablespoons
• Water spinach - 1 bunch, cut into 2-inch pieces
• Mushrooms - 100g, sliced
• Long beans - 100g, cut into 2-inch pieces
• Okra - 8 pieces, halved
• Tomatoes - 2, sliced
• Salt - To taste
• Sugar - 1 tablespoon
• Tamarind paste - 2 tablespoons
• Fish sauce - 3 tablespoons
• Kaffir lime leaves - 4 leaves
• Galangal - 2 slices
• Lemongrass - 2 stalks, bruised
• Fish fillets - 500g

Instructions

1. In a large pot, bring 4 cups of water to a boil.
2. Add the lemongrass, galangal, and kaffir lime leaves to the boiling water.
3. Add the fish fillets and cook for 5 minutes, or until cooked through.
4. Remove the fish fillets from the pot and set aside.
5. Strain the broth to remove the lemongrass, galangal, and kaffir lime leaves.
6. Return the strained broth to the pot and bring to a simmer.
7. Add the fish sauce, tamarind paste, sugar, and salt to the broth. Stir well to combine.
8. Add the tomatoes, okra, long beans, mushrooms, and water spinach to the broth.
9. Simmer for 10 minutes, or until the vegetables are tender.
10. Add the cooked fish fillets back to the pot and simmer for another 5 minutes.
11. Stir in the lime juice.
12. Serve the Sngor Chruk Tram hot, garnished with fresh cilantro.