Day 9, Thai Coconut Soup

Had not written any blog since Thursday since I did not cook dinner.  When I arrived home that day, hubby already set the table for a valentine´s dinner.  I was supposed to make Tom Kha Gai or literally means chicken galangal soup.  Hubby bought quite a huge deep sea codfish from the market.  He made seafood chowder and will post the recipe for that later on.  Thought of making this fish soup, instead of making Tom Kha Gai, I will make Tom Kha Pla (thai coconut fish soup) instead, since we have loads of fish stored.  The recipe will be the same except that I will substitute the chicken for cod fish and scampi.  Have not tried or tested this recipe before, but it was definitely savoury soup specially when you have colds and have a flu.

5     pieces champignon(normally use 1 can straw mushroom),sliced
1     cup coconut milk
1     cup water
1    piece lemongrass (cut into 2-inch lengths and pounded)
4    pieces kaffir lime leaves (lightly torn/bruised to release the flavour)
1    medium sized onion, sliced
4    pieces small red chillies (sliced in 2)
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
250 grams firm white fish, cubed
10   pieces scampi, shelled and deveined
1   tablespoon coriander, chopped

Combine coconut milk, water, lemongrass, galangal, kaffir lime leaves, onions and bring it to a boil.  Add the mushrooms, fish and simmer for a few minutes.  Make sure you do not boil it too long as the fish would be overcooked.  Add the lemon juice, fish sauce and chillies to taste.  Topped with chopped coriander before serving.

THAI COCONUT SOUP