Fish and shrimp soup with basil and lemon was one of the soups that when I had it, it put a huge smile on my face. While the root of this soup is somewhat almost like Thai’s tom yum gong, it doesn’t entirely tom yum soup at the same time. That’s one thing I like about cooking. You don’t really have to follow recipes to the dots. You can if you want and there’s nothing wrong with that. But if you don’t, it’s perfectly fine too. You can come up with your own dishes without you realizing it!
FISH AND SHRIMP SOUP WITH BASIL AND LEMON
Ingredients
- 1 lb white fish fillet (I use cat fish fillet), cubed
- ½ lb medium to large shrimp (peeled and deveined)
- 6 kaffir lime leaves (tear the leaves a little bit to release flavor)
- 3 stalks lemongrass (bend the stalks in half and use a heavy object to bruise them to release flavor)
- Juice of 3 lemons
- ¼ cup basil leaves (cut into long strips - reserve some for garnishing)
- 2 Tbsp Thai red curry paste
- 4 cups coconut milk
- 4 cups fish stock
- 1 Tbsp fish sauce
- 1 Tbsp of canola oil
- Dash of salt
Instructions
- Preheat a large pot. Add in the canola oil. Add in the garlic and ginger and stir-fry until fragrant, about 10 seconds. Pour in the fish stock and coconut milk and bring to a boil. Add the lemongrass stalk, kaffir lime leaves and red curry paste. Lower the heat and let it simmer for about 10-15 minutes
- Add in the lemon juice and basil and let it simmer for another 2 minutes. Add in the fish fillet and shrimp and cook until the fish fillets turn opaque and the shrimps are pink, won't take very long, about 1 minute or so
- Turn off the heat. Ladle the soup into individual serving bowl and garnish with some basil
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