Ingredients:
250g flaked cooked white fish (tilapia, snapper, or catfish)
1 liter chicken or fish stock
1 cup pak wan leaves (or substitute with spinach or sweet leaf)
1/2 cup sliced banana blossom or bamboo shoots (optional)
2 stalks celery, chopped
5-6 Thai garlic cloves (or regular, crushed)
1/4 cup sliced mushrooms (straw or oyster)
2-3 kaffir lime leaves, torn
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar or brown sugar
Fresh chili to taste (optional)
Instructions:
Prepare Broth: Bring the chicken or fish stock to a gentle boil in a pot.
Add Aromatics: Add garlic, celery, kaffir lime leaves, and mushrooms. Simmer for 5–7 minutes.
Add Greens & Herbs: Stir in pak wan leaves or spinach and banana blossoms if using.
Season: Add fish sauce, lime juice, and sugar. Taste and adjust.
Add Fish: Gently stir in flaked fish and let it heat through (2–3 minutes).
Serve: Ladle into a clay pot or bowl. Garnish with more herbs if desired.
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