Seafood and Coconut Soup Recipes

Ingredients :

3

5 cm

2.5 cm

2 teaspoons

1 liter

10

200 g

5 tablespoons

200 g

200 g

stalks lemon grass, cut into 5 cm lengths

piece galangal, thinly sliced

piece fresh root ginger, thinly sliced

finely chopped red chili

coconut milk

kaffir lime leaves

boneless, skinless chicken breast, cut into 2.5 cm cubes

fish sauce

raw unpeeled large prawns, peeled and deveined

firm white fish fillets, cut into 2.5 cm cubes

small handful each coriander and Thai basil leaves

coriander sprigs, to garnish

Method :

In a saucepan, put lemon grass, galangal, ginger and chili. Add 225 ml water. Bring to the boil then simmer for 5 minutes. Add coconut milk and lime leaves. Simmer for 10 minutes. Add chicken, fish sauce and lime juice to pan. Poach for 5 minutes. Add prawns and fish. Poach for a further 2-3 minutes until prawns turn pink. Add coriander and basil to pan. Stir, then ladle into warn soup bowls. Remove and discard lemon grass and lime leaves before eating. Garnish with coriander.

Serves 4

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