A Thai Soup of Whiting and Squid Recipe
Ingredients
| Fish stock | 1.5 Liter | |
| Lime | 1 , thinly sliced | |
| Kaffir lime leaves | 2 , finely shredded | |
| Garlic | 3 Clove (5gm), crushed | |
| Red chillies | 3 , thinly sliced | |
| 2 1/2 cm piece of fresh root ginger, sliced | ||
| Lemongrass stalk | 1 , finely chopped | |
| Fish sauce | 2 Tablespoon | |
| 450 g whiting fillets, cut into 5 cm cubes | ||
| 225 g baby asparagus tips | ||
| Onions spring | 4 , sliced | |
| 450 g squid tubes, cut into 5 cm cubes | ||
| 175 g sugar-snap peas | ||
| black pepper | 1 | |
| 2 tablespoons chopped coriander leaves | ||
Directions
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.
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.
Chef
