Our recipes
Asian style fish soup - with prawns and coconut
Ingredients
(for 6 servings)
- 2 tbsp coconut oil
- 1 bunch of spring onions
- 6 medium-sized carrots
- 2–3 medium-sized fennel bulbs
- 5 garlic cloves
- 4 cm ginger
- 1.5 l fish stock
- 2 tsp lemongrass paste
- 2 limes
- 1 tin of coconut milk (creamy)
- 600g fish fillets (e.g. pollock)
- 300g prawns
- Salt
- Coriander (or parsley)
Preparation
1. Defrost the fish and prawns. Cut the fish into small pieces.
2. Trim the spring onions, peel the carrots, wash the fennel and cut into bite-sized pieces.
3. Peel the ginger and garlic and chop finely.
1. Defrost the fish and prawns. Cut the fish into small pieces.
2. Trim the spring onions, peel the carrots, wash the fennel and cut into bite-sized pieces.
3. Peel the ginger and garlic and chop them finely.
4. Heat the coconut oil in a large saucepan. Briefly fry the garlic and spring onions.
5. Add the ginger, carrots and fennel and fry them together.
6. Add the lemongrass paste and lime juice, then deglaze with the fish stock and simmer for 20 minutes.
7. Add the fish, coconut milk and salt, and leave the soup to simmer for a further 10 minutes on a lower heat.
8. Add the prawns. Then leave to simmer for 10 minutes and season to taste with lime juice and salt if necessary.
9. Serve the soup into a deep plate, sprinkle with lightly plucked coriander (or parsley as an alternative) and serve.
Time
50 minutes
Difficulty level
Normal