A Thai Soup of Whiting and Squid
|Fish stock||1 1⁄2 Liter|
|Lime||1 , thinly sliced|
|Kaffir lime leaves||2 , finely shredded|
|Garlic||3 Clove (15 gm), crushed|
|Red chillies||3 , thinly sliced|
|Fresh root ginger||1 Inch, sliced|
|Lemongrass stalk||1 , finely chopped|
|Nam pla||2 Tablespoon (Thai fish sauce)|
|Whiting fillets||450 Gram, cut into 2 inch cubes|
|Baby asparagus tips||225 Gram|
|Spring onions||4 , sliced|
|Squid tubes||450 Gram, cut into 2 inch cubes|
|Sugar snap peas||175 Gram|
|Freshly ground black pepper||To Taste|
|Chopped coriander leaves||2 Tablespoon|
In a large saucepan, bring the stock to the boil and add the lime, lime leaves, garlic, chillies, ginger, lemongrass and nam pla.
Simmer for 5 minutes.
Add the whiting, asparagus and spring onions and cook for a further 4 minutes.
Then add the squid and peas and cook for just 1 more minute.
Season with black pepper, garnish with the coriander leaves and serve immediately.