COCONUT FISH SOUP

COCONUT FISH SOUP image

Yield 4

Number Of Ingredients 16

2 inches galangal, or ginger peeled and sliced
2 stalks lemon grass, remove outer leaves and slice diagonal
3 cups coconut milk
3 cups water
1 1/2 pounds cod fillets, or other firm flesh white fish, cut into 3/4 inch cubes
1 small onion, quartered and sliced crosswise
3 whole jalapeno, cut into large slivers
4 fresh kaffir lime leaves, thinly sliced
2 cups tomatoes, diced, if using canned drain first
2 cups mushrooms, optional, sliced
fish sauce, to taste
2 whole limes, juiced, to taste
1/4 tablespoon stevia (liquid), to taste
1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1 handful cilantro

Steps:

Smash and bruise the galangal and lemongrass to release the aromatic oils and place in soup pot. Spoon as much of the cream off the coconut milk and save for later. Add the remaining watery part along with 3 cups water to soup pot. Bring to a boil and simmer for 10 - 15 minutes. In the meantime clean and prepare the fish, then store in refrigerator. After the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered peppers and kaffir lime leaves. Simmer 3 minutes. Then add the tomatoes, optional mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. When the soup has reached the boiling point add fish, and half of the lime juice. Stir then taste, adding more lime juice as needed. Adjust the sour and salty flavors with enough sweetener to return the sweet, rich taste of coconut milk. Just as the fish turns opaque, turn off heat and season with salt to taste, pepper and cilantro. Serve hot.