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.
Food For The Soul 
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.
LikeLike
Thank you! I love using coconut and in this dish there was no need to use oil because of the coconut cream.
LikeLike
This is just gorgeous and looks so aromatic. I hope you saved me some Zeba!
Sent from my iPhone
>
LikeLike
Johanne…would love to have you at my table anytime ❤
LikeLike
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.
LikeLike
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!
LikeLiked by 1 person