Coconut And Seafood Soup With Garlic Chives
The long list of ingredients in this Thai inspired recipe could mislead you into thinking that this soup is complicated. In fact, it is very easy to put together.
600ml / 1 pint / 2 1/2 cups fish stock
5 thin slices fresh root ginger
2 lemon grass stalks, chopped
3 kaffir lime leaves, shredded
25g / 1 oz garlic chives (1 bunch), chopped
15g / 1/2 oz fresh coriander (cilantro)
15ml / 1 tbsp vegetable oil
4 shallots, chopped
400ml / 14 fl oz can coconut milk
30-45 ml / 2-3 tbsp Thai fish sauce
45-60ml / 3-4 tbsp Thai green curry paste
450g / 1lb uncooked large prawns (jumbo shrimp), peeled and deveined
450g / 1lb prepared squid
a little lime juice (optional)
salt and ground black pepper
60ml / 4 tbsp fried shallot slices, to serve
Pour the stock into a pan and add the slices of fresh ginger, the chopped lemon grass and half the lime leaves.
Add half the chopped chives to the pan with the coriander stalks. Bring to the boil, then reduce the heat. Cover the pan, then simmer gently for 20 minutes. Strain the stock.
Rinse the pan, then add the oil and shallots. Cook over a medium heat for 5 – 10 minutes, stirring occasionally, until the shallots are just beginning to brown. Stir in the stock, coconut milk, the remaining lime leaves and half the fish sauce. Heat gently until the soup is just simmering and cook over a low heat for 5 – 10 minutes.
Stir in the curry paste and the peeled prawns and cook for 3 minutes. Add the squid, cook for a further 2 minutes. Add the lime juice, if using, and season.
Stir in the remaining fish sauce, chopped chives and the chopped coriander leaves. Serve in warmed, shallow bowls sprinkled with fried shallots.
Instead of squid, you could add 400g / 14oz of firm whit fish, such as monkfish, cut into small pieces
You could also replace the squid with fresh mussels. Steam 675g / 1 1/2 il closed mussels in a tightly covered pan for about 3 minutes, or until the shells have opened. discard any that remain shut, then remove the mussels from their shells.