Ingredients

 

•  2 table of siam herbs sour curry paste

• 1 fish – 600 grams 
• 1.5 – 2 litres water 
• 1 green papaya – 700 grams 
• 1 tbsp salt to taste 
• 1 tbsp shrimp paste 
• 10 – 15 tbsp lime juice – I used about 20 limes in total 

How to do
- dump sour curry paste straight into a soup pot, and rinse out your blender with about a liter of water and all that to the pot.

-Turn on your stove to a medium heat. Then add about an extra liter of water, so about 2 liters of water in total.

-Mix it quickly, then add the shrimp paste. Make sure the shrimp paste mixes in thoroughly and dissolves – as the water heats up it will dissolve easier.
-Then add the sliced green papaya, or whichever vegetable you’re using. At this point you can put on the lid of your pot, and you want to bring the soup to a boil before you do anything else.