Thai Coconut Fish Soup

Christian Gott

5 from 1 vote

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.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4

Course: Starter

Cuisine: Thai

Ingredients Method Notes

Ingredients

For the Soup Base

500 ml quality Fish stock
1 can Coconut Milk approximately 400 ml
4 Lemongrass stalks bruised and cut into large pieces
6 large Banana Shallots peeled and quartered
75 gr Galangal peeled and sliced
6 cloves Garlic peeled and roughly crushed
A handful Coriander bruise the stems ( save leaves to garnish )
5 Kaffir Lime Leaves torn
4 small Red Chillies chopped
4 tablespoons Vegetable Oil
2 tablespoons Thai Fish sauce
2 tablespoons Dried Shrimp
1 teaspoon Light Brown Sugar
1 handful shaved Coconut toasted

For the Soup

400 gr Monkfish boned, skinned and sliced
12 large Prawns shelled and de veined
1 small bunch Spring Onion finely sliced
4 fresh Kaffir Lime leaf
2 stalk Lemongrass peeled and cut in quarter
1 Red Chilli finely sliced
2 tablespoons Coriander freshly chopped
2 tablespoon Crispy Thai Shallots
Juice of 1 fresh Lime

Method

Heat the oven to 375 F / 190 C / Gas mark 5. Place the shallots, galangal, garlic and chillies on a tray and drizzle with the oil, place in the oven and roast for forty-five minutes until soft and caramelised.
Remove from the oven, allow to cool and place in a food processor. Blitz to form a paste. Place the paste and the remaining ingredients into a large heavy-bottomed pan and bring just to the boil. Cover and gently simmer for twenty minutes. Remove from heat, allow to cool and strain.
Heat the soup base up to a gentle simmer and add the monkfish, prawns, lemongrass and lime leaves. Cook for five minutes until the fish and prawns are poached. Add the lime juice, spring onions and fresh coriander and check if any more ( seasoning ) fish sauce is required. Ladle into a bowl, add chilli and serve.

Notes

What to Drink? The Asian flavours in this soup match the citrus and coriander notes in a continental wheat beer like Hoegaarden and if you want to try a wine pair the slightly sweet, acidic tropical fruit flavours of an off-dry Reisling are a perfect foil for the chilli and spices.

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