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.
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