Thai green-curry fish soup

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 15 min

Ingredients

  • 15
    ml
    oil
  • 1
    onion, chopped
  • 30
    ml
    Thai green curry paste
  • 500
    ml
    coconut milk
  • 250
    ml
    fish stock or water
  • 6
    lime leaves (optional)
  • 15
    ml
    fish sauce
  • 15
    ml
    lime or lemon juice
  • 15
    ml
    finely grated lime or lemon rind
  • 10
    ml
    soft brown sugar
  • 450
    g
    frozen fish fillets, skinned
  • lemon pepper, to taste
  • 100
    g
    green beans, sliced
  • 60
    ml
    fresh coriander leaves
 

Method

30 min
 
Heat oil in a wok or heavy-based saucepan. Sauté onion and 10-30 ml curry paste until onion is transparent. Add coconut milk and fish stock and bring to the boil.
Add lime leaves, fish sauce, lime juice and rind, and brown sugar. Simmer gently for a few minutes.
Cut fish fillets into 4 pieces each and add to the soup, with the lemon pepper and beans, about 10 minutes before serving.
Simmer gently for 10 minutes. Sprinkle coriander leaves over soup and serve immediately.
 

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