Thai fish soup

21 04 2011

I love Thai flavours and think that they work absolutely brilliantly with fish and seafood.

This Thai soup recipe has delicate spicing that allows the fish to really stand out coupled with a subtle kick of background heat that you will love.

I have used a combination of scallops and salmon in my recipe but it works just as well with prawns, cod, squid in fact any fish or seafood that you can think of.


Ingredients:

2 sticks of celery

1″ piece of ginger

5 shallots

4 garlic cloves

2 sticks lemon grass

handful of lime leaves

1 tbsp fish sauce

1 1/2 tbsp light soy sauce

1/2 tbsp mustard seeds

6 red chillies

25g coconut cream

2 pints vegetable stock

1/2 tbsp tomato puree

75g red lentils

250g fresh salmon

250g fresh scallops

sesame oil

Method:

chop the onions and garlic and lightly brown in a little sesame oil over a medium flame

roughly chop the celery and add to the pan along with the mustard seeds and the ginger, allow the celery to start to soften

Chop the red chillies (I use a mix of thai birds eye and jalapeno) and pop into the pan

remove the tough outer layer from the lemon grass and add to the pan along with the lime leaves which can be shredded up and added along with the vegetable stock, tomato puree, fish sauce and light soy.

Give everything a good stir, add the red lentils and coconut cream and allow to simmer for about 15/20 minutes.

Remove the pan from the heat and allow the soup to cool.

Once cooled ladle the soup into a blender and blend until you are left with what resembles a thick puree.

Force the puree through a fine sieve into a sauce pan and then return what is left in the sieve to the blender along with a further pint of water. Repeat the process of forcing the puree through the sieve and once you are sure you have extracted all the liquid discard the solids that are left behind.

At this point you should have a lovely rich, smooth Thai soup that is perfect by itself but even better with some fish or seafood added in.

Return the pan to a low heat and allow it to simmer, chop you salmon into small chunks and added to the soup to cook through gently.

You will now lightly pan sear the scallops to make sure they are cooked through perfectly. If you have large scallops you can chop them up a little but otherwise add them as is to a small pan with a little olive oil. They only need 1 minute each side to ensure that they are just right.

Once the scallops have cooked add them to the soup and allow to simmer for another 3/5 minutes before serving.

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Winter Vegetable and Bacon soup

16 11 2010

With the weather getting colder and the nights drawing in sometimes I just want to eat something warm and filling.

This winter vegetable and bacon soup ticks both of these boxes and like all soups is cheap and easy to make.

If you make more than you need immediately you can portion it into ziplock bags and it will happily keep in the freezer until you need it.

You will need:

1 large potato

250g swede/turnip

1/2 tbsp thyme

bunch of parsley

4 carrots

4 parsnips

2 sticks of celery

2 leeks

2/3 bay leaves

1 large onion

2 cloves of garlic

200g pancetta

1/2 litre chicken or vegetable stock

salt and pepper to season

olive oil or butter

Chop the onions, garlic and celery and sweat with a little olive oil or butter for approximately 15 minutes until they have softened.

At this point add in the remainder of the vegetables having first peeled, cleaned and chopped them into manageable pieces, continue to cook for another 7-10 minutes

Now add in the chicken or vegetable stock along with the thyme, a good pinch of salt and pepper and the parsley which needs to just be roughly chopped and the bay leaves.

Turn down the heat and simmer for about 25-30 minutes.

Remove the bay leaves and pour everything else into a food processor and blend until you have a nice smooth puree.

Pour the puree back into the pan and thin with a little more stock if it seems too thick, add more seasoning to taste and warm through.

Fry your pancetta until crisp and drain of any excess oil, add to the soup and serve immediately in warm bowls.

If you wish to make a vegetarian version omit the bacon and ensure that you use vegetable stock.








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