Thai Fish Soup

19 Nov

Serves: 4

- 2 tbsp Groundnut oil

- 2 Sticks lemongrass, finely chopped

- 200g Ginger, finely chopped

- 2 Red chillies, diced

- 2 tbsp Thai green curry paste (or according to taste/strength)

- 600ml Fish stock

- 1 Kaffir lime leaf

- 800ml Coconut milk

- 15g Fresh fish per portion cut into 5cm pieces

- 20 Cleaned mussels

- 1 bunch Fresh coriander

- Thai fish sauce to finish

Method

- Heat a large saute pan and sweat off the lemongrass, ginger and chilli for 2-3 minutes in the groundnut oil.

- Add the curry paste and cook for a further minute.

- Add the fish stock, lime leaf and coconut milk.

- Bring to the boil and simmer for 5 minutes.

- Strain through a fine sieve and return to the heat.

- Add the fish pieces and cook gently for 3-4 minutes.

- In a separate pan, take a little soup and add the mussels.

- Place a lid on top and boil for 2 minutes, until the mussels are open.

- Add the fish to the pan.

- Check the seasoning, adding the Thai fish sauce to taste.

- Just before serving, add the chopped coriander.