Introduction: Thai Fish Soup
Another great soup for winter, if you like seafood that is.
Step 1: Ingredients and Method
4 c fish stock
4 lemon grass
2 red bird chilies, seeded and thinly sliced
2 cm fresh galangal (or frozen is fine as well, thawed. If you cannot find fresh or frozen, dried is fine too!)
about 6 cilantro
2 kaffir lime leaves (available at Asian stores, fresh or dried is fine), if fresh chopped, if dried use it as is
350 g white fish fillet such as monk fish (try to find the clean fillet that is without skin, as shown, otherwise, skinned the fish), cut into 1 inch pieces
1 tbsp rice vinegar (at Asian stores or health food stores)
3 tbsp fish sauce
and additional cilantro for garnish
Bring stock to a boil
Slice the bulb ends of lemon grass straight or diagonally pieces
Peel off the skin of the limes, reserve
Squeeze the lime juice, reserve
Add lemon grass, lime rind, chilies, galangal, coriander, and kaffir lime leaves into the stock, simmer for 2 mins
Add fish, vinegar, fish sauce, half of the reserved lime juice, simmer for 3 mins
Remove coriander and discard
Serve immediately with chopped cilantro as garnish
NOTE: Taste the soup after discarding coriander, adjust with more lime juice if needed
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