Fish Soup Thai Style
Fish Soup Ingredient
1 litre / 4 cups fish stock
4 lemon grass stalks
3 lime
2 small fresh hot red chilies, seeded and thinly sliced
6 coriander stalks with leaves
2 kaffir lime leaves, coarsely chopped (optional)
350 g / 12 oz monkfish fillet skinned and cut into 2.5 cm / 1
inch pieces
15 ml / tbsp rice vinegar
30 ml/ 2 tbsp Thai fish sauce
30 ml / 2 tbsp chopped fresh coriander leaves to garnish
Potato and Leek Soup Preparation Method
Pour in the stock into a large pan and bring
to boil. Slice the bulb ends of the lemon grass diagonally
into 3 mm/ 1/8 in thick pieces. Peel off four wide strips
of lime rind with a vegetable peeler, avoiding the white pith.
Squeeze the limes and reserved the juice.
Add the lemon grass, lime rind, chillier,
ginger and coriander stalks to the stock, with the kaffir lime
leaves, if using. Simmer for 1-2 minutes.
Add in the monkfish, vinegar. Thai fish
sauce and halt the reserved lime juice. Simmer for 3
minutes, until the fish is just tender. Although cooked,
it will still hold its shape.
Remove the coriander stalks from the pan and
discard. Taste the broth add in more lime juice if
necessary. Serve the soup with hot and sprinkle with
chopped coriander leaves.
Makes 4 servings
Per Servings; 65 calories, 14.4 g protein, 1 g
carbohydrates, 0.5 g fat, 12 mg cholesterol, 554 mg sodium, 0.6 g fiber.
Fish Soup is excellent
source of
low fat protein and contains many vitamins and mineral that are
essential for good health.
