I could eat a lot of this soup-- it's light and brothy, with a great sour note from the tamarind, plus a satisfying meaty texture from the fish, then ginger and wonderful herbal garnishes to add aroma. Even though not authentic, I added some soba noodles for additional interest and they were excellent. The fish was left over from my daughter's favorite fish dish, the baked cod with parmesan breadcrumbs from Abby Dodge's Around the World cookbook. I scraped off the topping and rinsed off the mustard, then just warmed it in the broth. Perfect for a cold, but sunny day!