Photo credit: © Eatwell101.com
Today, I invite you to travel across the world, toward the rising sun, in Thailand precisely. Thai food, although similar in some points with that of its neighboring Chinese, Indians and Burmese, differs in many flavors and original ingredients: curry, mint, lemongrass, coriander, red basil, coconut milk, etc… Excessively spicy for the western palate, it is almost always accompanied by fish sauces or fish stock. This soup, accommodated my way, consists of a fish stock decorated with fish fillet and coconut milk, red curry paste, bell pepper and crab claws. It remains only to sprinkle the fresh coriander, to escape and travel, the time of a meal.
Ingredients: Fish & Crab Soup
Specifics ingredients
You can easily order the red curry paste on Amazon:
- Mae Ploy Thai red curry paste
Photo credit: © Eatwell101.com
For 6 people:
- 1lb (500 g) of fish fillet
- 3 cups (70 cl) fish stock
- 1 red pepper
- 1 onion
- 2 tablespoons of red curry paste
- 1 3/4 cups (40 cl ) of coconut milk
- From 12 to 18 crab claws
- 1 small bunch of cilantro
- Oil
Cooking instructions: Fish & Crab Soup
Cut the fish fillet into cubes and make sure there are no edges. In a skillet, heat a little oil and sear the fish pieces on all sides. Add the fish stock and cook for 10 minutes. Mix the preparation.
Meanwhile, cut the pepper into strips and chop the onion. Sauté pepper and onion in a saucepan with a little oil for 5 minutes without browning. Add the curry paste and cook for 5 minutes. Add the fish stock and coconut milk. Bring to a boil for 5 minutes.
Add the crab claws to the heat for 5 minutes. Chop the coriander and sprinkle on the soup.
Where to find the ingredients:
The red curry paste is sold on the shelves of Asian supermarkets and hypermarkets, and all Asian businesses.
Fish flavor of the soup can be enhanced by the famous “nuoc mam fish sauc,e” but its very iodized scent is a bit too much for this recipe.
Photo credit: © Eatwell101.com
Fish & Crab Soup
A comforting fish and crab soup with delicate Thai flavors and a rich, savory broth.
- 2 tablespoons Thai red curry paste
- 1lb (500 g) of fish fillet
- 3 cups (70 cl) fish stock
- 1 red pepper
- 1 onion
- 2 tablespoons of red curry paste
- 1 3/4 cups (40 cl ) of coconut milk
- From 12 to 18 crab claws
- 1 small bunch of cilantro
- 1 tablespoon oil
Instructions
- Cut the fish fillet into cubes and make sure there are no edges. In a skillet, heat a little oil and sear the fish pieces on all sides. Add the fish stock and cook for 10 minutes. Mix the preparation.
- Meanwhile, cut the pepper into strips and chop the onion. Saute pepper and onion in a saucepan with a little oil for 5 minutes without browning. Add the curry paste and cook for 5 minutes. Add the fish stock and coconut milk. Bring to a boil for 5 minutes.
- Add the crab claws to heat for 5 minutes. Chop the coriander and sprinkle on the soup.
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