Hot Thai Soup with Sea Bass Recipe
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Ingredients
Serves 2-3 as a main meal
- 4 sea bass fillets, sliced in half
- 225g raw king prawns, peeled & deveined
- 1 (50g) sachet Tom Ka paste
- 1 clove garlic, very finely sliced
- 1 shallot, very finely sliced
- 125g shiitake mushrooms, sliced
- 2 spring onions, sliced
- 2 medium red chillies, finely sliced
- about half a mugful of peas
- about a thumb sized piece of ginger, finely chopped
- 1.25l of water
- torn fresh coriander & basil to finish
How to make Hot Thai Soup with Sea Bass
This fiery broth is a lovely treat on a summer's evening. Tom Ka paste can be bought from most oriental supermarkets (and probably some others) - it's a mixture of chilli, shallots, galangal, lemongrass and kaffir lime and is great for thai cooking.
I used the largish, medium heat chillies here - 2 made this rather fiery, leaving the seeds in. Obviously you can adjust!
It's really very good, very very healthy and extremely quick and easy!
- Bring the water just to the boil in a large pan and dissolve the paste into it.
- Add all ingredients apart from the fish, prawns and herbs.
- Simmer for 10 minutes.
- Add the sea bass fillets. Cover and continue to simmer for 5 minutes.
- Add prawns. Re-cover and cook for a further 3-4 minutes.
- Ensure the prawns and fish are cooked through - add the coriander & basil - serve and enjoy!
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