400g White Fish Fillets
1 tsp White Pepper
1 tsp dried chilli flakes
2 tbsp Fish Sauce
400g can of tinned tomatoes
400ml of coconut Milk
400 ml of water
1 finely sliced garlic clove
1 tsp of Red Curry Paste
1 tbsp Lime Juice
4 whole Kaffir Lime leaves
2 tbsp chopped Coriander
1. Season fish with the pepper, chilli flakes and fish sauce and allow to marinate for 10 minutes
2. Puree the tomatoes
3. In a saucepan (or wok) combine tomatoes, coconut milk, water, garlic, curry paste, lime juice, lime leaves and coriander.
4. Over a medium heat bring the soup to a boil, reduce heat, add fish and simmer for 10 minutes
5 Remove form the heat, place soup in bowls, garnish with coriander
Serve with jasmine rice or noodles
Variations - double the first 4 ingredients and add fresh julienne vegetables near the end of the cooking time to make a meal dish.
Permission for the use of this recipe kindly given by local author Margaret King, KINGS TASTE OF THAILAND.
The recipe books are available from the website http://www.kingstasteof.com or email firstname.lastname@example.org
I personally have given these books as gifts over the last 12 months and are always extremely well received.
Recipes are authentic, easy to follow and use ingredients readily available in Australia and most important of all DELICIOUS !!