Boiling together pulverized dried fish and chili paste make the flavor blend just right. Some people add red ant eggs to the soup in the last 3 minutes as an extra treat. (Thianchai Suthanin, personal communication, June 19, 2007)
1. Pound chili paste ingredients together until pulverized.
2. Stir chili paste into boiling water.
3. Add dried fish and boil 3-5 minutes. Add tomatoes.
4. Add androgynus.
5. Remove from heat when vegetables are slightly cooked.
Pounding dried fish with the chili paste will thicken the soup and release the aroma.
Fresh and newly pickled vegetables will make the soup sweet.
