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Thai Fish Coconut Soup is made with succulent boneless fish pieces and fresh vegetables in a creamy and rich coconut curry broth. Lemongrass, cilantro roots and stems, galangal and ginger not only contribute to the overall flavor of the soup — they are also largely responsible for its tantalizing aroma. This hearty Thai fish coconut soup has so much flavor that is hard to believe it’s a healthy soup and is a delicious one pot meal.
Prep Time: 20 mins
Marinating Time: 30 mins
Cooking Time: 25 – 30 mins
Serve 2-3
Ingredients :-
For Marinating :-
350 g. Basa Fish (boneless, cut into 2- 3 inch chunks, washed well & pat dry)
½ tsp. Salt
½ tsp. Black Pepper Powder
For Soup :-
2 tbsp. Veg Oil
8-10 Garlic Cloves (finely chopped)
1 tsp. Fresh Thai Ginger (finely chopped)
1 Stalk Fresh Lemongrass (cut into finger size pieces)
1 White Onion, large (thinly sliced)
2 tsp. Red Thai curry (store bought)
2 cups/480 ml. Chicken Stock
1 tsp. Fish Sauce
2 tsp. Brown Sugar
10-12 Mushrooms (roughly sliced)
2 tsp. Lime Juice
2 tbsp. Green Onions/Scallions (green part, finely chopped)
Seasoned Fish Pieces
1 cup/230 ml. Thick Coconut Milk
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