


Thai cod soup (serves 3)
INGREDIENTS
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2 tablespoons olive oil
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2 onions
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3 medium cloves garlic
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2 small dried red chilies
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1.5 cups coconut milk
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2 teaspoons fish sauce
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1 tblsp oyster sauce
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3 (2-inch) strips lime peel from 1 lime
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50ml light soy sauce
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1 piece peeled fresh ginger, about 2 inches
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3 stalks lemongrass, about 3 inches each long
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2 tsp basil
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170g boneless, skinless cod fillets
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½ tsp salt
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1 tsp freshly ground black pepper
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3 tablespoons fresh lemon juice
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1 cup hot water
METHOD
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Finely chop the onions and mince the garlic and add to a large pan
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Cut the end off the chillies and rub between fingers to remove the seeds from inside, throw the seeds out then finely chop the chillies and add to the onions
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Cook over medium heat in the olive oil until soft and tender, about 5 minutes
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Finely cut the ginger, then using the back blunt edge of the knife, gently beat the lemongrass stalks, add these to the onion mixture
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Add coconut milk, fish sauce, lime peel, lemon juice , ginger, lemongrass, hot water, herbs and salt and pepper
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Chop the fish fillets a little and add to the coconut mixture, cover the pan and leave to simmer for about 5-8 minutes for the fish to cook in the sauces
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If you prefer a runnier sauce, then just add a little more hot water
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Serve out into bowls on its own or with vegetables beneath for a large serving
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Serve with lime wedges on the side and enjoy