A popular thai fish soup from Rick Stein’s ” Seafood Odyssey”.
Ingredients
- 4 red birdseye chillies roughly chopped
- 1 inch ginger or galangal peeled and roughly chopped
- 1 tsp blachan
- 3 plump garlic cloves peeled and roughly chopped
- 6 shallots peeled and roughly chopped
- 1/2 tsp palm sugar or muscovado
- 3-4 tbsps tamarind water
- 1 litre chicken stock
- 3 tbsps thai fish sauce
- 3 oz french beans cut into small pieces
- 4 oz monkfish fillet cut into small pieces
- 4 oz squid cut into small pieces
- 2 keads bok choi sliced into 1 " pieces ( or use baby spinach)
To Garnish:
- coriander leaves
- 1 red chilli deseeded and sliced finely
Servings:
Instructions
- Put the birdseye chillies, ginger, blachan, garlic, shallots and sugar into a food processor and blend to a coarse paste, adding a little of the tamarind water if needed.
- Bring the chicken stock and the rest of the tamarind water to the boil in a pan. Add the spice paste and simmer for 10 minutes. Strain through a fine sieve. Add the fish sauce and the beans and simmer for one minute.
- Add the monkfish and squid and simmer for one minute, then add the bok choi and simmer for a further minute.
- Ladle into warmed bowls and serve sprinkled with the coriander leaves and red chilli.
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