Thai
Thai - Soups
Fish Fillet Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 350g white fish fillet, cut into chunks
- • 6 cups fish stock
- • 1 stalk lemongrass, smashed
- • 5 slices galangal
- • 5 kaffir lime leaves, torn
- • 250g Thai aubergine, quartered
- • 3 bird's eye chilies, smashed
- • 3 tbsp fish sauce
- • 3 tbsp lime juice
- • 1/2 cup coriander leaves for garnish
Preparation Steps
1
Phase 1
Bring the fish stock to a boil with lemongrass, galangal, and kaffir lime leaves.
2
Phase 2
Stir in the Thai aubergine and simmer for 6 minutes.
3
Phase 3
Add the fish chunks and chilies; poach gently for 5 minutes until flaky.
4
Phase 4
Remove from heat and stir in the fish sauce and lime juice.
5
Phase 5
Ladle into bowls and scatter with coriander leaves.