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.
2 sticks of celery
1″ piece of ginger
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
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.