Thai fish soup is suitable for lunch, appetizer and as a delicious little evening dish. This delicious fish soup is topped with shrimp. It tastes best with fresh shrimp, but if you can only get your hands on frozen ones, it works too. This recipe is suitable for 4 people.
4 tablespoons neutral oil
1 onion, finely chopped
4 cloves garlic, finely chopped
8 cm red chili, finely chopped
4 cm fresh ginger, grated
4 teaspoons red curry paste
6 dl coconut milk
4 ts fishsauce
4 teaspoons lime juice
8 dl vegetable power
2 stalks of lemongrass
4 kaffirlimeblader
1/2 green squash in thin strips
1 carrot in thin strips
200 g fillet of white fish in cubes
Fresh coriander
100 g peeled shrimp
Heat oil in a saucepan over medium-high heat. Saute onion and garlic until the onion is shiny and soft. Add finely chopped chili, grated ginger and curry paste and simmer for a few minutes. Add fish sauce, lime juice, coconut milk, kraft, lemongrass and lime leaves, turn up the heat and bring to the boil while stirring. Let the soup simmer on low heat for about 5 minutes.
Turn the heat down to the lowest setting. Add strips of squash and carrot to the soup, along with the fish. Let everything soak for a few minutes (without boiling). Take out lime leaves and lemon grass. Serve Thai fish soup with prawns, coriander and good bread.
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