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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