Thai Soup (Serves 4-6)
A delicious fish and coconut soup with a spicy kick
What do I need?
350g (12oz) smoked haddock
2 tsp Thai fish sauce
1 tbsp oil
1 red chilli, finely chopped
1 green chilli, finely chopped
6 spring onions, sliced
850ml (1½ pints) light stock
1 x 200ml carton coconut milk
Small can of sweetcorn, drained
2 tbsp lime juice
1 tbsp Thai fish sauce
Fresh coriander
How do I make it?
Cut the fish into 1cm (½-inch) cubes and sprinkle with the Thai fish sauce.
Heat the oil in a large saucepan and fry the chillies and onion for a minute. Pour over the stock and the coconut milk and bring to the boil. Simmer for 5 minutes. Add the fish and cook for a further 2-4 minutes until the fish is cooked.
Add the lime juice and the fish sauce, taste and adjust the seasoning. Serve garnished with chopped fresh coriander.
Why not try…
The soup served in espresso cups for smaller helpings.
Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!