Smoked Trout Coconut Soup with Young Tamarind Leaves

It's an interplay between bright and fresh flavors and smoky char aroma

You have no idea how many of you have written me asking about my grandmother’s smoked-fish soup after I’d mentioned it in Shoe, Prime Minister, and Brandied Green Curry. You wanted to know what kind of fish she used, how burned they were, and what the soup looked and tasted like. You see, the whole point of that article is that, during a series of finan…

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