Thai Fish Soup Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), finely chopped | |
| 1 leek, white only, julienned | ||
| 1 tbsp finely chopped ginger root | ||
| Hot pepper flakes | 1/4 Teaspoon | |
| Curry powder | 1 Tablespoon | |
| Pepper red | 1 To taste, julienned | |
| Unsweetened coconut milk | 1 Cup (16 tbs) | |
| 4 tomatoes, peeled, seeded and chopped | ||
| 1 tsp grated lemon rind | ||
| Water | 3 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Juice of 1/2 lemon | ||
| 1 lb halibut or other white fish fillets, cut into chunks | ||
| Scallops | 1/2 Pound | |
| 1/2 lb shrimp, peeled, deveined, cut in half | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Basil | 2 Tablespoon, chopped | |
| Each mint, chives | ||
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.
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.
Chef
