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Thai Green Curry Fish Soup
4 large servings
| prepCut tilapia into large chunks | ||||||||
| prepCut broccoli into florets | ||||||||
| prepSlice mushrooms | ||||||||
| prepCut zucchini into half-moons | ||||||||
| prepCut green beans in half | ||||||||
| prepSlice green bell pepper | ||||||||
| prepSmash lemongrass stalk | ||||||||
| 1 tbsp neutral oil | Fry curry paste in oil, 2 min | Add coconut milk, stir smooth | Add stock, aromatics, fish sauce, sugar | Simmer 10 min | Add green beans & broccoli, cook 3 min | Add zucchini, mushrooms, bamboo shoots, pepper, cook 3 min | Add tilapia, poach gently 4–5 min | Stir in spinach, basil, lime juice, finish |
| 2 tbsp Thai green curry paste | ||||||||
| 800 ml / 27 oz full-fat coconut milk | ||||||||
| 400 ml / 14 oz chicken or fish stock | ||||||||
| 3 kaffir lime leaves | ||||||||
| 1 stalk lemongrass, smashed | ||||||||
| 2 tsp fish sauce | ||||||||
| 2 tsp brown sugar or palm sugar | ||||||||
| 100 g / 3.5 oz green beans, cut in half | ||||||||
| 200 g / 7 oz broccoli florets | ||||||||
| 150 g / 5 oz zucchini, half-moons | ||||||||
| 150 g / 5 oz mushrooms, sliced | ||||||||
| 150 g / 5 oz bamboo shoots | ||||||||
| 1 small green bell pepper, sliced | ||||||||
| 700 g / 25 oz tilapia fillets, cut into large chunks | ||||||||
| 2 handfuls baby spinach | ||||||||
| A handful of Thai basil | ||||||||
| Juice of 1 lime | ||||||||
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