Tenderstem Broccoli Thai Fish Soup

Tenderstem Broccoli Thai Fish Soup

This wholesome Thai fish soup is packed full of exciting and vibrant flavours. The soup’s base, made from lemongrass, ginger and chilli, creates a hot and sour taste that is deliciously warming, while the coconut milk provides a comforting richness.
Total Time
25 Minutes
For the sauce:
2 tbsp of vegetable oil
2 lemongrass stalks, bashed, roughly chopped and outer leaves removed
Juice of 2 limes
3 garlic cloves
5cm piece of ginger, peeled and roughly chopped
2 tbsp of fish sauce
4 tbsp of red Thai curry paste
1 bunch of fresh coriander
For the soup:
1 red pepper, thinly sliced
1 red chilli, finely diced
1 x 400ml can of reduced-fat coconut milk
A handful of unsalted peanuts
150g of fresh rice or egg noodles
200g of Tenderstem® broccoli, sliced into bite sized pieces
300g of white fish, cut into chunks e.g. cod, seabass, haddock, pollock
A small bunch fresh coriander, chopped
A small bunch Thai basil, torn
Step 1

Combine all the sauce ingredients with 4 tbsp of water into a blender and blitz until they become a smooth paste.

Step 2

Put a large deep pan onto a medium heat and add the sauce mix, red peppers and chilli. Cook for a few minutes until the peppers and chilli soften.

Step 3

Once softened, add the coconut milk and simmer for 8 minutes.

Step 4

Meanwhile, toast the peanuts in a dry pan on a medium heat until they take on some colour, being careful not to burn them, then take off the heat.

Step 5

Next, add the noodles, broccoli and fish to the coconut milk broth and simmer for 3 minutes so they are soft and cooked through.

Step 6

Divide between 4 bowls and garnish with the chopped coriander, Thai basil and toasted peanuts.

Recipe Courtesy Of Tenderstem ®. Visit Tenderstem.co.uk

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