Thursday, December 6, 2007

Thai Fish soup

1 tablespoon Sunflower oil
2 Shallots diced
Red chilli diced (half to one depending on taste)
2teaspoons ginger in sunflower oil
2teaspoons lemon grass in sunflower oil, I buy these in jars but fresh would be better if in season.
1 can Coconut Milk
Equal quantity (1can) water
250gms Undyed Smoked Haddock
Optional. 250gms Cooked Sliced Potatoes.

This recipe was submitted by my lovely grandmother. She was influenced by Thai members of my family. This is a great take on chowder and is a fabulous winter meal.
In a heavy bottomed pan heat the oil and gently sweat the shallots.After 3 minutes add the chilli and lemon grass and ginger and soften. Add the sweet corn, then the coconut milk and water and bring to the boil. Simmer gently for 4 minutes.Add the fish chunks and simmer very gently for 3 minutes.
If desired the potato slices can be added before the fish to make the soup more substantial.

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