Fish Soup Thai Style


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There is a fairly great chance that a real Thai-chef will be appalled by me calling this soup a Thai soup – but nevertheless it is mm mm GOOD!

(Change out vegetables with what you have lying about or what you like best. All kind of white fish can be used, I haappened to have  plaice fillets in the freezer)

Ingredients:04-20160123_181511

  • 500 g fish, diced
  • 200 g cleaned prawns
  • 1 leek, in rings
  • 1 Chinese garlic, minced
  • neutral oil
  • 4 carrots, chopped
  • 1 broccoli broken into small florets
  • 1 tin sweet corn
  • 1 tsp dried chilli flakes
  • 1 glass thai red curry paste
  • 2 teaspoons lemongrass pasta
  • 2 teaspoons crushed ginger
  • 8 dl coconut milk
  • 7 dl fish stock
  • 1 tablespoon sugar
  • 1 splash lime juice
  • 1/2 teaspoon dried coriander
  • 2 teaspoons dried basil

 

Cut up all the ingredients mentioned above, so that everything is ready before you get started.

Saute the leeks and garlic in a little oil, then push to one side of the skillet. Have a little more oil on the empty side and fry curry paste, ginger and lemongras for about 30 seconds before you mix it all well.

Add the coconut milk and fish stock, bring to the boil. Add the vegetables and simmer for about 10 minutes. Season with chilli flakes, sugar, lime juice, coriander and basil

Add the fish and let them soak for about 3 minutes (Note – it should not boil!). Then add the shrimp.

10-20160123_192509

Serve with rice or noodles, and possibly a plop of sour cream if it is a little too spicy.

Enjoy!11-20160123_19282612-20160123_192831

Spicy

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3 comments on “Fish Soup Thai Style

  1. Pingback: Fiskesuppe på Thai manér | Travel Much?

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