Thai fish & coconut soup

Name: Thai fish & coconut soup
Yield: Serves 8
Cuisine: Thai
Ingredients: 25 g fresh root ginger or galangal, peeled and roughly chopped; 4 spring onions, trimmed and sliced at an angle; 250 g firm-fleshed fish, like monkfish cheeks, fillets of snapper or catfish; 25 g cornflour; 1.5 litres fish stock (or a good-quality fish stock cube dissolved in that amount of hot water); 1 onion, roughly chopped; 30 g fresh root ginger or galangal, peeled and shredded; 3 lime leaves; a few sprigs of coriander, roughly chopped; 1 mild chilli, deseeded and chopped; 150 g coconut cream (block or liquid); 1 mild red chilli, deseeded and shredded; 1 lemon grass stalk, roughly chopped; 3 garlic cloves, roughly chopped; 4 fresh lime leaves; salt and freshly ground black pepper; 1 lemon grass stalk, hard outer layers removed and the bulbous ends finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Thai herbs and spices give a delicious fragrant quality to soups, whether they are based on meat or fish. These days you can buy Thai spices quite readily from Asian greengrocers and many supermarkets.

Ingredients

a few sprigs of coriander, roughly chopped
25 g cornflour
150

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia
Soup

Method

Put all the ingredients for the stock into a pan with the stalks from the coriander for the soup and some salt and pepper. Bring to the boil and simmer gently for 1 hour, occasionally skimming off any scum.
About halfway through that cooking time, mix the cornflour with a little water and stir it into the stock. Simmer for 20 minutes, strain the stock and return t