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Sour fish soup with morning glory


  • To make tamarind water, combine the tamarind paste with the warm water and set aside for about 15 mins. Then push through a fine sieve.
  • Pound the chillies, garlic, galangal, turmeric and shrimp paste using a mortar and pestle (or in a food processor).
  • Bring the stock to the boil in a wok (or large heavy-bottomed pot), add the spice paste and bring to the simmer, continually whisking. Then add 3 tbsp tamarind water with the sugar and fish sauce. Cook for a few minutes to dissolve the sugar.
  • Cut the morning glory stems in lengths, add to the sauce and bring back to the boil. Then add the fish and cook for 1-2 mins. Taste for seasoning.
  • Serve in large bowl with good crusty bread alongside.


  • 3 tbsp tamarind paste
  • 1 cup warm water
  • 3 small red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tspn grated galangal (or ginger)
  • 1 tspn grated fresh turmeric (or ground turmeric)
  • 1 tspn shrimp paste
  • 2½-3 cups chicken (or fish) stock
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2 tbsp Asian fish sauce
  • 175 gm morning glory (water spinach, ong choy or phak bung) or Chinese broccoli, cleaned
  • 175-200 gm skinless, boneless fish fillet, cut into pieces

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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