A traditional soup from South-East Asia that sure packs a fiery punch. This fish soup is perfect for a warming starter or a winter-warming supper.
If using garfish or tuna, cut into 5-cm cubes or desired serving size. If using eel, cut into 3-cm wide pieces. Wash and drain. Season fish pieces with salt, pepper and lime juice. Set aside.
Heat oil in a medium-sized saucepan. Stir-fry garlic and lemongrass. Add bird’s eye chillies, ground dried chillies and ginger. Cook for 1 minute.
Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to boil over medium-low heat for 5 minutes. Sprinkle in kaffir lime leaves; reserve some for garnishing if desired. Adjust to taste with salt and serve.
Note: Cuttlefish and prawns can be used instead of fish.
Recipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International. Click here to buy the book.
See more Fish recipes