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🍽️ Spicy Fish Soup with Coconut

393 kcal · 30 min · 4 servings

Ingredients

• 400 g haddock fillet
• 2 stalks lemongrass
• 2 red chili peppers
• 30 g galangal
• 600 ml strong chicken broth
• 6 lime leaves
• 2 tbsp lime juice
• 1 tbsp oyster sauce
• 2 garlic cloves
• 2 onions
• 2 tbsp peanut oil
• 1 tsp coriander (ground)
• 2 tsp turmeric (ground)
• 1 tsp cumin (ground)
• 200 ml coconut milk
• coriander leaves (for garnish)

Instructions

1. 1. Rinse the fish fillet under running water.
2. 2. Pat the fish dry with kitchen paper.
3. 3. Cut the fish into thin strips.
4. 4. Wash the lemongrass.
5. 5. Split the lemongrass lengthwise in the middle.
6. 6. Wash the chili peppers.
7. 7. Remove the stems and seeds from the chili peppers.
8. 8. Chop the chili peppers into small pieces.
9. 9. Peel the galangal root.
10. 10. Slice the galangal root into thin rounds.
11. 11. Pour the chicken broth into a pot.
12. 12. Add the prepared lemongrass to the broth.
13. 13. Add the chili peppers to the broth.
14. 14. Add the galangal slices to the broth.
15. 15. Add the lime leaves to the broth.
16. 16. Bring the broth to a boil.
17. 17. Reduce the heat to a low setting.
18. 18. Let the soup simmer for 10 minutes.
19. 19. Remove the pot from the heat source.
20. 20. Let the soup steep for about 10 minutes.
21. 21. Strain the soup through a fine mesh sieve into a clean bowl.
22. 22. Add lime juice to the strained soup.
23. 23. Add oyster sauce to the soup.
24. 24. Season the soup with the spices.
25. 25. Peel the garlic.
26. 26. Slice the garlic into thin rounds.
27. 27. Peel the onions.
28. 28. Dice the onions into small cubes.
29. 29. Heat the peanut oil in a pot.
30. 30. Fry the garlic in the hot oil slowly until golden brown.
31. 31. Remove the garlic from the oil.
32. 32. Place the garlic on kitchen paper to absorb excess oil.
33. 33. Add the onion cubes to the remaining garlic oil.
34. 34. Add coriander to the onion mixture.
35. 35. Add turmeric to the onion mixture.
36. 36. Add cumin to the onion mixture.
37. 37. Sauté the spices and onions briefly.
38. 38. Deglaze the mixture with the prepared broth.
39. 39. Bring the soup back to a boil.
40. 40. Puree the soup finely with a hand blender.
41. 41. Add the coconut milk to the pureed soup.
42. 42. Reduce the heat of the soup.
43. 43. Place the fish strips into the hot soup.
44. 44. Let the fish cook through in the soup for about 5 minutes.
45. 45. Distribute the finished soup onto individual bowls.
46. 46. Crumble the prepared garlic over the soup.
47. 47. Garnish the soup with fresh coriander greens.
48. 48. Serve the soup immediately.

Nutrition per serving

• kcal: 393
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 6 g