Thai lemongrass and chilli vegetable soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the oil in a pan and gently fry the onion, garlic and ginger for 3-4 minutes, or until softened. Add the fish head and tail and lemongrass, stirring to coat in the oil, then pour over the boiling water and simmer for 6-8 minutes.
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Strain the mixture through a sieve into a clean pan, then add the ketchup, Tabasco sauce and coconut milk and simmer for a further 2-3 minutes. Add the broccoli, grated coconut, chilli and lime juice and cook for 3-4 minutes, or until the broccoli is tender.
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Ladle into bowls and serve immediately.
Ingredients
- 1 tbsp vegetable oil
- ½ onion, chopped
- 3 garlic cloves, skin-on and squashed
- 2 tsp freshly grated root ginger
- 1 sea bass, head and tail only
- 1 lemongrass stalk, crushed
- 400ml/14fl oz boiling water
- 3 tbsp tomato ketchup
- ½ tsp Tabasco sauce
- 100ml/3½fl oz fresh coconut milk
- 85g/3oz tenderstem broccoli, chopped
- 3 tbsp grated fresh coconut
- 1 red chilli, chopped
- ½ lime, juice only
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