Mini Thai Soups and Salads. Nongkran Daks

      2 shallots, sliced

      3 coriander roots

      1½ liters (6 cups) water

      500 g (1 lb) fresh fish fillets (red snapper, sea bass or flounder), cut into bite-sized pieces

      5 cm (2 in) fresh young ginger root, peeled and cut into thin shreds to yield about ¼ cup

      3 tablespoons fish sauce

      2 tablespoons tamarind pulp soaked in 60 ml (¼ cup) water, mashed and strained to obtain the juice

      3 tablespoons shaved palm sugar or dark brown sugar

      1 spring onion, cut into lengths