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    Thai-Style Fish Soup

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    Thai-Style Fish Soup

    A fragrant soup which can also be served as a main course with extra vegetables, rice or noodles. Or try substituting the fish with diced chicken, and the fish stock for chicken stock.

    Serves: 4


    • 1 pack lemon grass
    • fresh corriander
    • Mixed thai chillies
    • 75g fresh root ginger, peeled and finely chopped
    • 3 tbsp groundnut oil
    • 400ml can Bart Spices Coconut Milk
    • 300g tub Joubière Fish Stock
    • 1 tbsp cornflour blended with 3 tbsp water
    • 500g pot Waitrose Diet Bio Yogurt
    • 500g mixed fish such as sole, plaice, salmon, cod, scallops, prawns, cut into bite-sized pieces
    • Juice of 1 lime
    • Salt and freshly ground white pepper


    1. Finely chop the lemon grass, then deseed the chillies and finely chop. Finely chop the coriander and reserve. Cook the lemon grass and chillies in a frying pan with the ginger in the oil over a low heat for 8 minutes, or until the lemon grass and ginger have softened and the mixture is very fragrant.
    2. Add the coconut milk and fish stock, bring to the boil, turn up the heat and reduce by half.
    3. Stir the cornflour mixture into the yogurt. Add to the reduced stock, then heat until almost boiling. Add the fish to the pan and poach for 4-5 minutes, until cooked through.
    4. At the very last minute add the lime juice, reserved coriander and season to taste with salt and pepper. Serve immediately.

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