In a pot, boil about five cups of water. While waiting for the water to boil, prepare the rest of the ingredients.
From the root ends, cut about 2 to 3 inches of the lemongrass stalk. Discard the upper portion; you only need the light-colored portion from the root ends. Crush the stalks (the side of a cleaver, a rolling pin or a pestle) then thinly slice.
Cut three (ring) slices of ginger about 1/4 inch thick and dice.
When the water boils, add the ginger, lemongrass, galangal and tamarind pulp. Season with patis. Add the fish eggs, lower the heat, cover and simmer for about five minutes and no longer. The fish eggs should still be soft inside when served.
To serve, place one fish egg in an individual bowl, cover with broth and sprinkle with fresh cilantro.
The original recipe does not include ginger but, in my experience, ginger and lemongrass go very well together. Insofar as this soup went, I was right.
Fish egg soup with lemongrass and galangal printed from https://casaveneracion.com/fish-egg-soup-with-lemongrass-and-galangal/ for personal use only. Not for republication nor distribution.