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Thai Coconut Fish Soup
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Description
Serve over Thai jasmine or brown rice, or simply eat as a soup!
Ingredients
- 2 Tablespoons Finely Chopped Lemongrass
- 1 piece Ginger, About Half The Size Of Your Thumb, Peeled And Finely Chopped
- 1 clove Garlic, Finely Chopped
- 2-½ teaspoons Asian Chili Sauce
- 1 Tablespoon Olive Oil
- 4 cups Chicken Stock
- 1 can (14 Oz. Size) Coconut Milk
- 3 Tablespoons Oyster Sauce
- 1 Tablespoon Lime Juice
- 1 teaspoon Sea Salt
- 2-½ teaspoons Red Curry Paste
- 1 stalk Lemongrass, 2-3 Inches
- 4 whole Fillets Of Sole Or Other White Fish
- 3 cups Frozen Spinach Leaves, Or A Handful Of Fresh
- Optional Garnish: Chopped Cilantro
Preparation
Throw the chopped lemongrass, ginger, garlic and chili sauce into a stock pot with a little oil. Saute ingredients over medium heat until fragrant and tender, about 5 minutes.
Add all of the remaining ingredients except spinach and fish. Bring to a boil, then lower the heat a bit and allow it to simmer for about 20 minutes.
Meanwhile, start cooking some rice (if you’re using it) and slice the fish fillets into bite size chunks.
Add fish and spinach after the broth has simmered for 20 minutes. Turn heat up to medium-high and allow it to cook, with the lid on, until fish is opaque. This should take about 10 minutes (15 if you’re paranoid like me).
Serve with some fresh chopped cilantro and enjoy!
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