Coconut and Seafood Soup

Name: Coconut and Seafood Soup
Yield: Serves Four
Cuisine: Thailand
Ingredients: 5 thin slices fresh galangal or fresh root ginger; small bunch fresh coriander (cilantro), about 15g/½ oz; 15 ml/1 tbsp vegetable oil; 400 ml/14 fl oz can coconut milk; 3 kaffir lime leaves, shredded; 45-60 ml/3-4 tbsp Thai green curry paste; 450 g/1 lb raw large prawns (shrimp), peeled and deveined; 4 shallots, chopped; 60 ml/4 tbsp crisp fried shallot slices, to serve; salt and ground black pepper; 30-45 ml/2-3 tbsp Thai fish sauce; bunch garlic chives, about 25g/1oz; 600 ml/1 pint/2½ cups fish stock; 2 lemon grass stalks, chopped; 450 g/1 lb prepared squid; a little fresh lime juice (optional)

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The long list of ingredients could mislead you into thinking that this soup is complicated and very time-consuming to prepare. In fact, it is extremely easy to put together and the marriage of flavours works beautifully.

Ingredients

600 ml/1 pint/2½ cups fish stock
5 thin

Asia
Thailand
Pescatarian
Gluten-free
Soup
South East Asia

Method

Pour the fish stock into a large pan and add the slices of galangal or ginger, the lemon grass and half the shredded kaffir lime leaves.
Reserve a few garlic chives for the garnish, then chop the remainder. Add half the chopped ga