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Thai Fish Soup

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Ingredients
  Vegetable oil 2 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  White of leek 1 , julienned
  Finely chopped ginger root 1 Tablespoon
  Hot pepper flakes 1⁄4 Teaspoon
  Curry powder 1 Tablespoon
  Red pepper 1 , julienned
  Unsweetened coconut milk 1 Cup (16 tbs)
  Tomatoes 4 , peeled, seeded and chopped
  Grated lemon rind 1 Teaspoon
  Water 3 Cup (48 tbs)
  Soy sauce 2 Tablespoon
  Lemon 1⁄2 , juiced
  Halibut fish/Other white fish fillets 1 Pound, cut into chunks
  Scallops 1⁄2 Pound
  Shrimp 1⁄2 Pound, peeled, deveined, cut in half
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Tablespoon
  Mint 1 Tablespoon
  Chives 1 Tablespoon
Directions

1. In large saucepan, heat oil over medium heat. Add garlic, leek, ginger and pepper flakes. Cook about 3 minutes or until softened but not browned.
2. Add curry powder; cook, stirring for 1 minute. Stir in red pepper, coconut milk, tomatoes and lemon rind. Bring to boil.
3. Add water, soy sauce and lemon juice. Bring to boil, reduce heat and simmer gently 15 minutes.
4. Add halibut, scallops, shrimp, salt and pepper. Cook gently 5 minutes or until fish is just cooked through.
5. In a small bowl, mix cilantro, basil, mint and chives. Divide herb mixture among soup bowls. Pour soup over herbs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Fried
Dish: 
Soup
Ingredient: 
Fish

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