Excited for my packed lunches this week - I made a batch of Asian Coconut Fish Soup. I've wanted to have a go at this for a while, to see if I could get close to an authentic flavour without needing fish sauce or soy which I can't have on yeast free.
This turned out pretty good, I think anything with a coconut base is going to hit the spot! I used ginger, spring onions, lime juice, chillies and Thai basil. I even bought a huge bunch of coriander and then promptly forgot to use it for this picture! 🙈 I used basa fish but it would work perfectly with any white fish. And then bok choi and bean shoots - not sure they're authentic but I love them! What do you make your Asian soups with?
PREP TIME: 10 minutes
COOK TIME: 20 minutes
- 250g white fish (I used basa fillets)
- 1 can (400ml) coconut milk
- 300ml stock (any type! I used fish)
- 3 cm fresh ginger root, finely sliced or grated
- 2 spring onions, finely sliced
- 3 cloves of garlic, crushed
- Juice of 1 lime
- 2 fresh red or green chillies, finely sliced
- 1 tbsp Thai basil
- 200g bean sprouts
- 2 bok / pak choi (200g), roughly chopped, cores removed
- 30g coriander
- 1 tbsp coconut oil
1. Heat the coconut oil in a deep saucepan and add the garlic, Thai basil, ginger, chillies and onion. Fry over a medium heat for about 5 minutes until softened.
2. Add the fish (whole is fine, it will naturally flake!), coconut milk and stock and stir to combine with the onion mixture. Add the lime juice and allow to simmer for 10 minutes, until the fish is cooked through.
3. In the last few minutes, add the bok choi, bean sprouts and coriander - leaving a few bits to garnish with. I try not to add these too early as I prefer them still with a bit of crunch and colour. They should only be in the broth a maximum of 5 minutes in my opinion.
4. Serve up, using fresh chillies, coriander, spring onions and a grind of salt and pepper to garnish.