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.

blogposts-lrg-tinasoupThai Style Fish Soup

Coconut Oil
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
Stock powder/cube
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
19th Sept

No Comments

Post A Comment