Fish Curry Soup

Name: Fish Curry Soup (Nam Yar Pa)
Yield: 6 Servings
Cuisine: Thai
Ingredients: slivers dried lesser ginger; lemon grass; shallots; garlic; coconut milk; flaked; fillets; smoked whitefish; boned kipper; shrimp paste (kapee); laos (ka); dried laos; krachai; eggs; sweet basil leaves; green serrano chillies; bean sprouts; cooked bay shrimp; coconut “cream”

Nam Yar Pa

Preparation info

6
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

Nam Yar Pa is usually served as a thin, spiced fish soup; however, this recipe calls for a more substantial version. This is one of the many Thai dishes that can either be served as an ample soup or as a curried main dish over rice.

Ingredients

8 cups	“Thick” coconut milk
10

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

Method

In a large saucepan or wok, bring the coconut milk to a boil. Add the garlic, shallots, lemon grass, lesser ginger, Laos, shrimp paste, and kipper fillets. Bring back to a boil and cook, stirring, until the fish has completely disintegrated. Add the shrimp and cook for 2 more minutes. Turn off heat, add the coconut “Cream” and all the remaining ingredients. Stir and cover for 2 to 3 minutes and