THAI COOKING 101: Thai Style Fish Soup Improvised

1 lb. of cubed white fish
1 onion minced
1/4 cup chopped scallions
1 inch ginger chopped
3 cloves garlic minced
3 tbsp. vegetable oil

Directions:
Heat up the oil in a small pot, over medium high. Add in the onions, scallions, ginger, garlic, and sautee for about 5 minutes. Add in the fish and cook for 5 minutes.


4 cups of water
1/4 cup of chopped dried squid (in packets in Asian sections)
2 tbsp. of red pepper flakes
2 red chilies chopped with seeds
1/2 cup of soy sauce
4 tbsp. of Nam Pla (Thai fish sauce)
2 tbsp. of peanut butter


Add in the water, bring to a boil, then add in the dried squid, pepper flakes, red chilies, soy sauce, Nam Pla. Cook for about 5-8 minutes on medium heat. Stir in peanut butter, simmer for about 3-4 minutes.


1 package thin rice noodles.


Add in the rice noodles, and let it cook down to soften. Off heat. Serve in bowls, garnish with chopped Chinese cabbage.