in Soup Recipes

Coconut soup with fish

updated

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Ingredients for 4 servings:

  • 1 piece(s) ginger, about thumb-length
  • 6 dl coconut milk, unsweetened
  • 2 stalks lemongrass, fresh
  • 4 kaffir lime leaves
  • 2 red chili peppers
  • 400 g fish (e.g. redfish)
  • 4 tbsp fish sauce, Asian
  • 1 tbsp sugar
  • some coriander leaves or flat-leaf parsley
  • 150 ml lime juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the ginger and slice into thin strips. Remove the dry end of the lemongrass and divide the rest into 3 pieces. Halve the chilies lengthwise, remove the seeds, and slice into pieces. Bring the coconut milk to a boil with the ginger, lemongrass, lime leaves, and chilies. Cut the fish into bite-sized pieces, add them, and season with sugar and fish sauce. Reduce the heat and keep the soup just below a boil until the fish is cooked. Remove the pan from the heat and stir in the coriander (or parsley) and lime juice. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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