Name: Far Eastern Fish and Mushroom Soup
Yield: Serves 6
Ingredients: 150 ml/¼ pint boiling water; 2 rounded tablespoons coconut milk powder; salt; generous handful fresh coriander leaves; 1 bunch spring onions; 450 g/1 lb skinned cod fillet; 100 g/4 oz shiitake or chestnut mushrooms; juice of 2 lemons; 900 ml/1½ pints fish or chicken stock; 2 fresh red chillies (use only 1 if adding sour shrimp paste); 2 large cloves garlic; 2.5 cm/1 in piece fresh ginger; 4-5 medium tomatoes, the plum variety if available

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

If you have ever travelled in the East, or even just been to a Thai restaurant, you will find the flavours of this soup evocative. If you live near an oriental grocer’s, buy a jar of Thai sour shrimp paste (sometimes called tom yum,) — a teaspoon or two will make the soup even more authentic. And If you can find fresh kaffir lime leaves, add three or four to the stock.