recipes
Spicy Thai fish soup with prawns
Serves: 3-4
Ingredients
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 piece ginger, peeled and sliced
- Baby sweet corn, sliced
- Sliced mange tout
- 2 tbsp green Thai curry paste
- 400g light coconut milk
- 400ml vegetable or fish stock
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 140g shitake mushrooms, sliced
- 1 small tin bamboo shoots
- 200g raw prawns and fish chunks
- Handful oriental noodles
- Chopped fresh coriander to serve
Method
Heat the oil in a deep pan and quickly fry the garlic and ginger for a minute. Add in the Thai curry paste and cook for a minute. Stir in the coconut milk, fish stock, soy sauce and fish sauce and cook for 10 minutes. Next, add in the fish pieces and prawns, shitake mushrooms, sweet corn and mange tout and cook for another 2 minutes. In another pan, quickly cook the noodles in hot water and add to the cooked soup along with the bamboo shoots and chopped coriander and serve immediately into deep soup bowls.
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