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
- 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
- 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.