Thai Seafood Soup
Ingredients
Thai Yellow curry sauce
300g cod or haddock fillet skinned
1 fresh red chilli sliced thinly optional
2 spring onions sliced thinly
1/2 lime juiced
1 tbsp thai fish sauce or light soy sauce
200g shelled tiger prawns deveinded
A little coconut cream optional
Few springs fresh coriander
Sea salt and freshly ground pepper
How to cook it
1. Check the fish for any bones. Pull out any you find with your finger tips. Cut into a small cubes.
2. Put the sauce, red chilli (if using), onion, lime juice and thai fish sauce or soy sauce into a pan. Fill the empty sauce jar with cold water and pour into a pan. Bring slowly to the boil, stirring continously
3. Drop in the fish and prawns and simmer for about 5 minutes until the prawns turn bright pink and the fish feels firm
4. Garnish with a trickle of coconut cream and coriander and serve hot.