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Tom Kha Pla | Creamy Thai Fish Soup with Coconut Milk
(0)
30 min
Quick
Gurkerl Küche
Ein thailändischer Hochgenuss für den Herbst: Zart pochiertes Kabeljaufilet in einer herrlich cremigen, aromatischen Kokossuppe mit frischem Ingwer, Zitronengras, Kaffirlimettenblättern und Champignons. Perfekt abgerundet mit Limettensaft und serviert mit feinem Jasminreis.
Preparation method
Preparation
Rinse the jasmine rice thoroughly with cold water and cook in lightly salted water according to the package instructions until tender to the bite, then keep warm covered (or keep warm in the oven at approx. 60 °C).
Rinse the cod fillet under cold water, pat dry with paper towels, and cut into bite-sized pieces of approx. 3–4 cm. Clean and quarter the button mushrooms. Peel the ginger and cut into thin slices. Bruise the lemongrass stalk with the back of a knife. Wash the spring onions and slice into rings. Roughly chop the fresh coriander. Slice the red chili pepper into thin rings.
Instructions
In a pot, heat the vegetable broth together with the coconut milk. Add the lemongrass, ginger slices, and kaffir lime leaves, and simmer gently over medium heat for about 6 to 8 minutes so that the flavors infuse beautifully into the broth.
Chef's tip
Only stir in the freshly squeezed lime juice at the very end after cooking, so that the coconut milk stays velvety and the fresh citrus note is perfectly preserved.
For a milder heat, simply remove the seeds from the red chili pepper beforehand or sprinkle the chilies over the soup only when serving.
Ingredients
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