Thai Fish Soup
|4 filletsWhite Fish; cubed|
|12 Shrimp; peeled, raw|
|1 Wholesweet red pepper; chopped|
|1 Zucchini; chopped|
|1/2 Chinese Cabbage; chopped|
|2 containerMushroom; use different kinds: oyster|
|1 can (400ml)Coconut milk|
|2 cupsVegetable stock|
|1 teaspoonFish sauce|
|1 tablespoonOyster Sauce|
|3 teaspoonsRed Curry Paste|
|2 Spring Onions; chopped for garnish at end|
|1 tablespoonCorriander; chopped and added at end for garnish|
Thai Fish Soup Preparation
Little oil in the pan, when hot add curry paste and red pepper and cook for approx 5 min
Add Zucchini, and Mushrooms
Stir occasionally until peppers soften then add some coconut milk and let cook for approx 5 min.
Add remaing liquid
Add fish and Oyster Sauce
Add cabbage. Cook until Cabbage starts to soften and the volume is reduced.
Add shrimp, then 4 min later add fish, keep on high heat till fish is cooked, doesn't take long 10 min.
Garnish with spring onions and coriander
I like to serve it on rice in a bowl.
Reduce the curry paste if you don't like heat
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Thai Fish Soup Reviews
Reduce the curry paste if you don't like heat [I posted this recipe.]
4 years, 4 months, 1 weeks, 2 minutes ago
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