“This soup is more like a fish stew with Thai flavours.”
- 1 snapper fillet (300gm) or other firm white-fleshed fish fillet
- 2 green blue swimmer crabs (about 200gm each)
- 4 golden shallots, coarsely chopped
- 5 cm (25gm) piece of ginger, coarsely chopped
- 2 garlic cloves, crushed
- 1 lemongrass stalk, white part only, thinly sliced
- 1 small red chilli, finely chopped or to taste
- 2 tbsp olive oil
- 4 ripe tomatoes, coarsely chopped
- 6 green prawns, peeled, head and tail intact, cleaned
- 750 ml (3 cups) fish stock
- 250 ml (1 cup) coconut cream
- 1 tbsp fish sauce, or to taste
- 2 limes, juice only (or to taste)
- To serve: 1 bunch coriander, coarsely chopped
- 1Cut fish into bite-sized pieces and set aside. Remove outside shell and gills of crab (discard), rinse crab and cut into quarters, set aside.
- 2Pound shallot, ginger, garlic, lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half-cover the seafood), then reduce heat to very low and simmer, covered, until seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, lime juice and salt. Serve immediately scattered with coriander.
This recipe is from the August 2009 issue of .