FISH AND SHRIMP SOUP WITH BASIL AND LEMON
Servings: 4 servings
Print Recipe
Ingredients
- 1 lb white fish fillet (I use cat fish fillet), cubed
- ½ lb medium to large shrimp (peeled and deveined)
- 3 cloves garlic minced
- 1 Tbsp grated ginger
- 4 cups coconut milk
- 2 Tbsp Thai red curry paste
- 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)
- 4 cups fish stock or use chicken stock if you don't have fish stock
- 1 Tbsp fish sauce
- 1 Tbsp cooking oil
- ¼ cup basil leaves (cut into long strips - reserve some for garnishing)
- Juice of 3 lemons
- Dash of salt to your taste
Instructions
- Preheat a large pot. Add oil. Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Pour in the fish stock and coconut milk and bring to a simmer and lower the heat to let it gently simmer so the coconut milk won't "break". Add the lemongrass stalk, kaffir lime leaves, fish sauce, 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 less
- Turn off the heat. Have a taste and adjust the seasoning to your preference. Ladle the soup into individual serving bowl and garnish with some basil
