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Ingredients.
Ingredients.
1 onion, quartered
6 chestnut mushrooms, sliced
1 carrot, 1cm rough chop
6 small broccoli florets
1 tbsp tom yum paste
2 tbsp Thai fish sauce
6 kaffir lime leaves
1 small bunch coriander
400 ml chicken stock
1 tin coconut milk
1 large fillet white fish, large cubes
12 king prawns, cooked
Method.
Method.
Fry the onion, carrot and mushrooms over medium heat until cooked through.
Turn up the heat and add the fish sauce, tom yum paste and kaffir leaves. Fry until fragrant.
Deglaze with stock, then add coconut milk.
Add the broccoli and fish. Simmer until sauce coats the back of a spoon, about 10 minutes. Stir gently when necessary to avoid breaking up fish.
Add the prawns and warm through, about 2 minutes.
Serve next to rice, with fresh coriander on top.
Notes:
Notes:
This can also be served as a soup. Don't reduce to thicken, serve as soon as the fish is cooked through. May need to add seasoning to balance.
Tags.
Tags.
#thai #curry
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