(Norsk oppskrift finner du HER)
If you are looking for a tasty fish soup with bold flavors and a little heat, then look no further!
Delicious Fish Soup with Orange and Chili
A fresh Fish Soup wih Bold Flavors, perfect for a late summer dinner.
- 400 g fish, (cod or salmon for instance), diced
- 3-4 cloves garlic
- Oil for frying
- 2 tablespoons sambal oelek
- 1 box of cherry tomatoes
- 1 box passata tomatoes
- 5 dl lobster broth
- 2 dl cream
- 2 teaspoons corn starch
- Juice of an orange
- Salt to taste
- Sugar to taste
- zest of an orange
- 150-200 g boiled and pealed prawns
- 3 tablespoons chopped fresh herbs (dill, thyme, basil for instance)
- Sprinkle ½ teaspoon salt on the diced fish.
- Peel and chop the garlic, fry in oil in large saucepan for approx. 2 mins, or until soft.
- Add sambal oelek, tomatoes and broth. Simmer for 5 mins. Mix the cream, corn starch and orange juice separately and then pour into the soup. Simmer for an additional 3 minutes.
- Put the fish in the soup and take the saucepan off the heat and put on the lid. Leave to stand for 3-5 minutes or until the fish is cooked. Season with sugar and salt.
- Mix the orange peel with shrimp and herbs. Garnish the soup with the shrimp mixture (and creme fraiche, if you like).
- Serve with good bread, and enjoy!
For Norwegian text, press HERE
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)
- 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.
Serve with rice or noodles, and possibly a plop of sour cream if it is a little too spicy.