My Thai Coconut Fish Soup – Nothing to be Shy about

See what I did there another terrible pun. But I remember the village fetes when I was growing up and there was always a coconut shy. You aimed a small hard wooden ball to knock down coconuts and win a prize. The only other time I encountered coconut in my childhood was the giant box of Bassett’s Liquorish Allsorts at Christmas. I ate far too many and was violently ill. It then took years to be able to stomach anything coconut flavoured. Thankfully I now like coconut in curries, desserts and love coconut sorbet. So I am not really happy to bring you this very tasty recipe for Thai Coconut Fish Soup. I still think desiccated coconut is made from Satan’s hoof clippings.

Coconut

I love the contrasts and combinations in Thai cooking, salt, sweet, heat and sour. Recipes such as Thai style crab cakes and Seafood Tom Yam. Most of the aromatic ingredients are now available in a good supermarket or specialist Asian shop. You can use creamed coconut or coconut milk in the recipe and any seafood you really fancy. I have used monkfish but you can use any firm white fish. You can add prawns, squid, and mussels if you wish. This soup honours the spirit of Thai cooking rather than being wholly authentic so uses key Thai ingredients. There are chillies, galangal, coriander, and garlic flavouring the coconut base.

Thai fish soup

Thai-style Seafood Soup is a tasty favourite, poached monkfish and prawns, simmered in the spicy coconut broth flavoured with classic Thai ingredients. The kaffir lime leaves, galangal, lemongrass and crispy deep-fried shallots are all available in good Asian retailers or markets.

Thai Green Curry

My Authentic Thai Green Chicken Curry

Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.

Thai Green Curry

Thai Green Chicken Curry

You can buy perfectly good prepared Thai green curry paste but I think homemade has the edge. Making the dish with homemade Thai green curry paste results in a fresher flavour and a brighter coloured sauce. For my recipe for Thai green curry paste follow this link. Even making the paste this dish is ideal for a quick evening supper and can be on the table in thirty minutes. I use Thai fish sauce to season the dish if you like your curries really hot you can add an extra small finely-sliced green chilli.

This dish is ideal for a quick evening supper and can be on the table in thirty minutes.