15 May 2014,12:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the soup, soak the dried shrimp in warm water for 30 minutes, then drain them and discard the soaking liquid. Slice the fish into large pieces.
  • Combine the soaked shrimp, the fish slices and the Khmer Curry Paste in a mortar and pound into a paste.
  • Heat the oil in a large saucepan over medium heat and fry the paste until golden. Add the water, fish sauce, sugar and fish head.
  • Simmer gently for 15 minutes, then add the coconut milk, remove from the heat and set aside to cool. Strain the liquid and discard the solids. Alternatively, strain the soup through a cheese cloth and refrigerate the liquid until cold.
  • To serve the soup, divide the Accompaniments among four bowls. Pour the cold soup over and serve with lime wedges and fresh chillies.



  • 1 teaspoon dried shrimp
  • 750 grams whole fish
  • 4 tablespoons Khmer Curry Paste
  • 2 tablespoons Sesame oil
  • 80 ml fish sauce
  • 1 tablespoon sugar
  • 300 ml coconut milk


  • Small bunch dried rice vermicelli, soaked in warm water for 20 minutes
  • 1 small celery stalk, sliced
  • 1 cabbage leaf, washed and sliced
  • 1 small bunch sorrel leaves, chopped
  • ½ cucumber, peeled and cut into matchsticks
  • 100 grams bean sprouts
  • 1 small bunch Thai basil
  • 1 small bunch flat-leaf parsley
  • Lime wedges, for serving
  • 2 green finger-length chilli peppers, sliced, for serving

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