Ingredients:

  • 1 medium onion, quartered
  • 2 medium tomatoes, quartered
  • 8 cups (2 liters) water
  • ½ cup (120 ml) tamarind paste
  • 4 tablespoons fish sauce
  • 1 pound (450 g) shrimp, peeled and deveined
  • 1 pound (450 g) firm white fish, cut into chunks
  • 1 cup (150 g) mussels, cleaned
  • 1 cup (150 g) radish, sliced into half-moons
  • 1 cup (150 g) eggplant, cut into cubes
  • 1 cup (100 g) long green beans, trimmed
  • 1 cup (150 g) water spinach or bok choy

Instructions:

  1. Boil 8 cups of water in a large pot. Add quartered onion and tomatoes to the water, simmer for 10 minutes.
  2. Stir in the tamarind paste and fish sauce. Adjust to taste.
  3. Add radish and eggplant; simmer for 5 minutes. Add long green beans and cook for another 3 minutes.
  4. Gently add the shrimp, fish, and mussels. Cook until the shrimp turns pink and mussels open (about 5-7 minutes).
  5. Add water spinach or bok choy; cook for an additional 2 minutes until just wilted.
  6. Ladle into bowls and enjoy hot, paired with steamed rice.