Yet another fish soup! Thai-style

For some reason we are finding fish soup a good compromise between my preference for salad and DHs preference for a hot meal even in summer.

This one was outstanding, if I do say so myself!

prawn – I used two bags of frozen raw prawns. Fresh is better, but I had frozen.

oil – Macadamia nut oil or sunflower oil is best, olive oil otherwise

chili, garlic and ginger – I used a tbls. of each.

1 tsp ground coriander

1 can coconut milk and two cans of water

juice of two limes

3 tbls Thai fish sauce

bunch of green onions

bag of pea shoots

handful of mange tout (pea pods)

can of cannelli beans

Saute the spices in the oil for a minute or two, careful not to let them burn

Add the can of coconut milk and the two cans of water.  Simmer for 10-15 minutes

Add the lime juice and the fish sauce, the beans, onions and the pea pods.  Simmer for another 5 minutes.

Add the prawns and simmer until they go pink but don’t overcook them!

Add the pea shoots and cook for a minute more, just till they wilt.

Serve with a scattering of fresh chopped cilantro and a squeeze of lime. Looks a bit lackluster in the photo but it is a nice rich colour in real life.  and very tasty!

You could add a bag of scallops as well, or some chunked up monkfish tails.  And up the chili a lot if you like it hot.   thought the beans might be odd but they actually were really nice with the shrimp.

Still doing a lot of BBQ, but when I do make a new recipe I will try to add it.