This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.
Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
I have used store bought red curry paste but often make my own at home. Do use a good quality coconut milk to make the curry.
A couple of tablespoons of my lemongrass pastes adds the additional tang and flavor. You can find the recipe here on my blog. I did add green onions to the paste in this version.
The fish is Cod which is versatile enough to pic up the beautiful curry flavor.
Thai vegetable Soup
A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup
Ingredients
- 1 tablespoon coconut oil
- 1 can of coconut milk
- 1/2 can of coconut cream
- 2 tablespoons of red curry paste
- 1 tablespoon lemongrass paste
- 4-5 Kafir Lime leaves ( fresh or dried)
- 1 cup vegetable broth
- 1 tablespoon fish sauce
- 4 large pieces of cod cut in 2-3 inch pieces
- Pink salt to taste
- Vegetables of choice ( Asparagus, shiitake mushroom, )
- Cilantro and lemon juice for garnish
Directions
- Add coconut cream and the red curry paste to a heave bottomed paste and saute for 2-3 minutes.
- Add the lemon grass paste and the coconut milk and cook for 5-7 minutes
- Add the broth and when it comes to a boil add the a kafir lime leaves.
- Add the fish sauce
- You can adjust the broth and seasoning at this point.
- Add the fish and mushrooms
- Let it cook on medium heat until fragrant and a saucy consistency. Add asparagus during the last 5 mins.
- Serve with jasmine rice and a squeeze of lemon and cilantro leaves.
Sharing this post at Fiesta Friday #198, co-hosted this week by Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.
I enjoy Thai cuisine as well Zeba. I’m not as energetic to make my own pastes (yet) but I am sure it adds to the personal satisfaction and taste of a recipe. There’s a lot of coconut ingredients which gives your curry a creamy texture. Thanks for sharing with Fiesta Friday.
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Thank you! I love using coconut and in this dish there was no need to use oil because of the coconut cream.
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This is just gorgeous and looks so aromatic. I hope you saved me some Zeba!
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Johanne…would love to have you at my table anytime ❤
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I would definitely order this dish in a Thai restaurant, it sounds amazing. I’ve pinned it and am very impressed you make your own pastes.
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Thank you Liz….the pastes are actually pretty easy to make once you have all the ingredients. They stay in the fridge for quite a bit. Hope you try the dish and thanks so much!
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