03 Sep Recipe: Tina Deubert’s Thai style fish soup
Nutrition expert Tina Deubert shares her recipe for Thai-style fish soup, not on the menu for her OctoberFeast supper on Sept 19th, but a regular favourite at Tina’s Kitchen.
1 onion per person
Leeks – ½ to 1 per person
Green peppers (optional)
Grated fresh ginger – 1tsp per person, or more
1 clove garlic per person
1 green chilli
Water – ½ pt per person
Block of creamed coconut
Thai green curry paste (1 dsp or more per person)
Fresh coriander and/or parsley
Fresh or frozen spinach
Fish – for a simple soup, 100-150g of white fish per person; for a more ‘special’ soup, use monkfish plus prawns, mussels and other seafood.
Salt & pepper to taste
Gently fry the onions and leeks in a dessertspoon of coconut oil.
Add the peppers, chilli and garlic, and cook gently until beginning to soften.
Add the water and stock cube or powder, to taste, and bring to a gentle boil.
Add the creamed coconut – about 50g per person (more if you like). It’s easiest if you cut it into slivers, put into the liquid and stir until it has all melted.
Add a dessertspoon of green Thai curry paste per person.
Lastly, add the fish and spinach. It takes 2-5 minutes, depending on the size of the pieces and the type of fish.
Stir briefly, add the chopped fresh herbs and serve.
Super Supper at Tina’s Kitchen