Thai Coconut Milk Soup with Fish & Turmeric

When you put a group of journalists and bloggers in a room, there’s a lot of conversation. So you can appreciate how amazing this soup is when I tell you the entire group couldn’t speak for at least 10 minutes because it was so mesmerizing! I took one sip and I was in awe with wonder at the flavours dancing on my tongue. The soup bursts with deep flavour but is not spicy. The balance of flavour is magnificent!

I learned how to make this soup on my recent trip to Thailand with Ambi Pur. I attended a 3 hours Thai cooking course with a group of bloggers and journalists at the Samui Institute of Thai Culinary Arts. The soup is easy to make but you may need to track down some of the ingredients (all are available in Australia).

Coconut Milk Soup with Fish & Turmeric

(Tom Kati Kamin Pla)

Ingredients

1 cup fresh white fish fillet cut into bite-size pieces

½ cup fresh oyster mushrooms or straw mushrooms torn bite-size or any white mushrooms

2-3 cherry tomatoes cut in half or in ¼

2 fresh kaffir lime leaves remove the stem and torn in half or 3 dried soak in room temperature water about 20 minutes.

1/3 cup fresh galangal (blue ginger) cut thinly sliced or dried ¼ cup soak in room temperature water about 20 minutes.

1-2 fresh lemon grass cut thick sliced by angle or (dried ¼) soak in room temperature water about 20 minutes.

3 shallots cut thick sliced

3-5 fresh red hot chilies (to taste) finely sliced or cut in half or crushed (I used 2)

2 coriander root crushed chopped

¼ cup spring onion cut 1 inch long

¼ cup coriander leaves cut 1 inch long

1/3 cup fresh turmeric cut thinly sliced

1 tbsp. fish sauce (to taste)

½ tbsp. lime juice or lemon juice

2 tbsp. tamarind juice

½ tsp. white cane sugar

2 cups coconut milk

2 tbsp. chili oil for garnish

Coriander leaves for garnish

Preparation

1. Heat the dry wok or pan. And add the turmeric, lemon grass, kaffir lime leaves, galangal, red hot chilies, shallots, and coriander root. Stir fried until fragrant about 1 minute.
2. Pour the coconut milk bring to medium heat until it boil and add the mushroom and tomato boil about 1 minute.
3. Add all the fish without stirring boil about 30 seconds.
4. Add the 1 tbsp. fish sauce, 2 tbsp. tamarind juice and ½ tsp. white cane sugar boil for 20 seconds.
5. Add spring onion and coriander leaves cook for 20 seconds.
6. Boil briefly and remove from the heat. Add the lime juice.
7. Serve hot, garnished with fresh coriander leaves.

Printer Friendly Recipe: Thai Coconut Milk Soup with Fish & Turmeric

Best soup I have ever tasted.

Recipe given to me by Samui Institute of Thai Culinary Arts

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