et the broth simmer for about 5 minutes to allow the flavors to meld together.
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Step 2: Add the Tamarind
Stir in the tamarind paste, adjusting the amount based on how tangy you want the broth. If you’re using fresh tamarind, you can boil the tamarind pods separately in water, mash them, and strain the pulp before adding it to the pot.
Taste the broth, and season with salt, pepper, and more fish sauce if necessary. If you want a bit of extra heat, you can also add the Thai bird’s eye chilies at this stage, breaking them open to release their flavor.
Step 3: Add the Vegetables
Add the eggplant, zucchini, and green beans to the pot. Let them cook for about 5-7 minutes, until they soften slightly. These vegetables will absorb the tangy flavor of the tamarind broth and add texture to the dish.
Step 4: Cook the Fish
