Thai fish soup has a mild taste of coconut and can be made stronger or milder by adjusting the amount of chilli.
1 finely chopped onion
2 diced carrots
Neutral oil for frying
1 cm grated ginger
2 finely chopped chilies
2 cloves finely chopped garlic
1 box of coconut milk
1 box of coconut cream
1/2 liter fishing power
1 small bottle of sweet chili dipping sauce
200 g diced fish
2 finely shredded spring onions
100 g cleaned shrimp
Slightly finely chopped coriander
Fry onions and carrots in a little oil. Add ginger, chili and garlic.
Pour on coconut milk, coconut cream, fish stock and sweet chili dipping sauce. Bring the soup to a boil and add the fish. I have used salmon here, but you can use trout or a white fish as well. Let it soak until the fish is almost ready, before adding the spring onions. Add shrimp and coriander, stir and serve with good bread.
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