Spiced coconut fish soup

Name: Spiced coconut fish soup
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 small red birds-eye or serrano chillies, sliced; 3 teaspoons finely chopped ginger; 2 coriander/cilantro/Chinese parsley roots, finely chopped; 2 coriander/cilantro/Chinese parsley roots, finely chopped; 2 stalks lemongrass, chopped; 4 kaffir lime leaves, chopped; rind/zest of 2 limes; 2 small red birds-eye or serrano chillies, sliced; 20 ml/¾ fl oz vegetable oil; ¼ cup shredded mint leaves; ¼ cup fresh coriander/cilantro/Chinese parsley leaves; 200 g/6½ oz fish fillets, cut into chunks; ¼ cup fresh coriander/cilantro/Chinese parsley leaves; ¼ cup fresh coriander/cilantro/Chinese parsley leaves; 800 ml/26 fl oz coconut milk; 400 ml/12½ fl oz Fish Stock; 20 ml/¾ fl oz fish sauce; 2 teaspoons strained lime juice; 4 green onions/scallions, sliced; 2 coriander/cilantro/Chinese parsley roots, finely chopped; 4 teaspoons Sambal Bajak; 4 green onions/scallions, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz vegetable oil
2 stalks lemongrass, chopped

Oceania
Australian
Australia
Fish course
Pescatarian
Gluten-free
Soup

Method

Heat oil in a pot and fry lemongrass, lime leaves, half the lime rind, chilli, ginger, coriander root and green onion for about 4 minutes, or until softened. Add sambal bajak and fry for another minute. Add stock and coconut milk and bring to the boil. Reduce heat and simmer for 20 minutes.
Strain soup through a fine mesh sieve, discarding solids. Return soup t