John Myers
Fish Soup with Coconut Milk and Wild Garlic
The perfect fish soup with coconut milk and wild garlic recipe with a picture and simple step-by-step instructions.
- 500 g Pangasius fillets
- 200 g Fresh mushrooms
- 2 Spring onions fresh
- 2 Chilli peppers
- 50 g Fresh ginger
- Wild garlic fresh
- 2 Garlic cloves
- 1 Fresh lime
- 200 ml Coconut milk
- 400 ml Vegetable broth
- Salt pepper
- 100 ml Cream
- Fresh coriander
- Butter
- Wash the fish fillet, pat dry and cut into bite-sized pieces. Grate the mushrooms with a damp cloth and cut into slices. Clean and cut the spring onions. Core the chili peppers and cut into small pieces. Peel the garlic and ginger and cut into small cubes. (Since I don’t like ginger so much, I took less than in the recipe.) Pluck the coriander leaves. (Not everyone likes coriander, it can also be left out, later only serves for decoration) Wash the lime and cut into slices. Clean the wild garlic and cut into small pieces.
- Put the butter in the pan and let it melt, fry the mushrooms lightly and then take them out again. Add the stock and coconut milk to the pan and bring to the boil with the chilli, garlic, ginger, limes, wild garlic, fish and then mushrooms. Season with salt and pepper, if you like, you can also add a little sugar. Simmer on medium heat for about 10 minutes.
- Season to taste and then add some cream. The spring onions are now added. Set the stove to a low level and let it steep for about 5 minutes. Serve with coriander leaves. Finished
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