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.
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.