This recipe is a work in progress – work well now but I’m working on a bit of refinement
- 600g firm white fish fillets, large diced (2 or 3 x bite)
- 1 brown onion, finely diced
- 1 stalk lemongrass, tough outer layer removed and finely diced
- 1 Tbspn finely grated ginger
- 1 tspn ground coriander
- 1 tspn ground cumin
- 1 tspn paprika
- 1/2 tspn chilli flakes or ground chilli
- ½ tspn ground turmeric
- 1 tspn garam masala
- 200ml coconut cream
- 1 cup rich chicken stock
- 1 Tbspn fish sauce
- 1 ½ tspn palm sugar
- 3 or 4 kaffir lime leaf, tough central stem removed and thinly sliced
- 1 Tbspn lemon juice
- 1 tomato, diced 1cm
- Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, lemongrass and ginger for 5 minutes, until softened.
- Add all curry spices with a dash of coconut cream and stir for 1 minute.
- Add remaining coconut cream, chicken stock, fish sauce, sugar and kaffir lime leaf. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes.
- Stir through lemon juice and tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through.
- If you want a chunky rustic soup – serve as is
- if you want a smooth refined soup – remove the fish pieces and set aside. Push soup thru a sieve to remove all the chunks