Ingredients:

4 cups of fish stock
3 tablespoons of chopped garlic
3 tablespoons of chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly
sliced
1 teaspoon kapi (shrimp paste)
a quarter of a cup of fish sauce
a quarter of a cup of tamarind juice
1-2 tablespoons of palm sugar (to taste)
2 cups of very coarsely chopped green vegetables

Method:

If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.Heat the stock to simmering point, and add all the ingredients except
the fish and return it to the boil. Add the fish and simmer until the fish is cooked through.