Monday, March 15, 2010
#40 Thai style monkfish soup
This is a very light fish soup, to be enjoyed ideally, on a nice summer day.
I have to admit, that monkfish is one on my favourite fishes (right behind turbot :) I like to fry it, I like to stew it with some veggies, or just add it to a soup for the texture. If you don’t like it, can’t find it (or are feeling a bit stingy ;) use any other white fleshed fish.
To serve 2
500 ml chicken stock
3 lemon grass sticks
2 cm ginger, peeled (or even better – galangal, if you can find it)
4-5 kaffir lime leaves
300 g monkfish tail, sliced into 1 cm thick pieces
2-3 tbsp Thai fish sauce, or to taste
fresh lime juice, to taste
sliced fresh red chillies, to taste
1 tbsp fresh coriander, finely chopped
Heat the stock in a deep pot, add the lemon grass, ginger and lime leaves. Simmer for 10 minutes.
Take the flavourings out and discard.
Add the fish and cook on low heat for 7-8 minutes.
Season with fish sauce and lime juce. Add the chillies and coriander.