Heat the oil in the pan then sautee all the ingredients except creamed coconut and the fish in medium heat
After the herbs becomes fragrant, pour the water and add creamed coconut, stir until combine
If the water is boiling then add the fish
Close the lid and wait until the soup become boils again, then open the lid and lower the heat
Simmer and stir occasionally and gently to avoid mashing the fish
If the soup becomes thicken, then turn of the heat. Sprinkle fried shallots and serve with fluffy thai fragrant rice.
If you prefer, you can fillet the fish and add the fish after the soup is thicken to minimise the cooking time. Tilapia will be great for substation.
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