Spicy Fish Thai Soup
By: Zomppa
Published: Wednesday, February 10, 2010 - 8:12am

Ingredients




1/2 inch grated ginger
3 cloves of minced garlic
1 inch onion, sliced thinly  shape of half moons
2 tablespoons of canola oil
1 whole red pepper, sliced
1 long green chili, minced (optional)
1 teaspoon of Thai red curry paste
2 cups of low-sodium chicken stock
2 tablespoons of fish sauce (may need more to taste)
1 tablespoon of granulated sugar
1 cup of coconut milk
2 ounces halibut filets

Preparation

1 Pre-heat a large wok or deep soup pot. 2 Once hot (not screaming hot, but hot), add oil and drop heat to medium-low. 3 Than add the onions, garlic and grated ginger. 4 After 2 minutes, add the red pepper and chili. 5 Stir/cook until onions are translucent. 6 Add the Thai red curry paste and mix well with onions/peppers. 7 Then add chicken stock (or fish stock if you have it), fish sauce and granulated sugar. 8 Bring to a boil then reduce to a simmer. 9 Add 1 cup of coconut milk (I actually use a creamed coconut that comes in a box and add water – Let’s Do…Organic makes this product).  Do not boil!  Otherwise, milk might curdle. 10 After 3 minutes, add the fish fillets and do not move!  Make sure the fillets are covered with liquid and let cook for 7-9 minutes, depending on size of your fillet. 11 Serve hot in large bowls with or without rice!

About


Easy great recipe for a cold snowy day. A spicy, succulent Thai Fish Soup that can transport anyone (with a tolerance for hot peppers and garlic) from our snow globe-like existence to the humid and lush green jungles of Thailand.  This soup has a flavor base full of red hot peppers, cumin, garlic, ginger and onions.  I used chicken stock to compliment the coconut milk and subtle halibut, but if I had some fish stock on hand, I would have most definitely used that instead. http://www.zomppa.com/2010/02/10/hunter-gather-in-the-ice-age-spicy-thai-fish-soup/