Spicy Thai Fish Soup

goodfood.com.au

MellyJ

1kg snapper fillets or other firm white fish, skin on and cut into large pieces

2 tbsp lime juice

1.3 litres fish stock or water (check gluten-free if required)

3 lemongrass stalks (see method)

6 kaffir lime leaves

3 vine-ripened tomatoes, cut into 6 pieces

2 tsp tamarind puree

1 tbsp palm sugar or coconut sugar

350g sweet potato, peeled and diced into 2.5cm pieces

½ bunch Chinese broccoli, roughly chopped

sea salt and freshly cracked white pepper

fresh coriander leaves, to serve

subheading: Spice paste:

2 tsp coriander seeds, toasted and crushed

2 red shallots, roughly chopped

4 long red chillies, deseeded and roughly chopped

½ chilli, deseeded and roughly chopped

2 lemongrass stalks (white part only) roughly chopped

2 tbsp finely grated galangal

1 tbsp chopped fresh turmeric or 1 tsp ground turmeric

2 tbsp chopped coriander root

3 tsp finely grated ginger

½ tsp shrimp paste

Directions at goodfood.com.au

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