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This take on a Thai Coconut Milk soup uses red chili paste to bring a little color and kick to a creamy aromatic base.
Tom Kha Pla - Thai Coconut Milk Soup With Fish (Red Chili Version)
April 27, 2018
: 10 min
: 20 min
: 30 min
: Easy
Ingredients
- 1 tbsp sesame oil
- 1 shallot, minced
- 1 tbsp ginger root, minced
- 1 tbsp red chili paste (huy fong)
- 1 tsp lemongrass, minced
- 1 lime, juiced
- 1 tbsp fish sauce
- 4 c chicken broth
- 1 can coconut milk ~16oz
- 1 c mushrooms, sliced
- 1 red pepper, sliced
- 8-10 oz filet flounder, chunked
- 1/4 c basil, chopped
- 1 scallion, small dice for garnish
Directions
- Step 1 Heat sesame oil,add shallot, ginger, lemongrass allow to soften
- Step 2 Add chili paste, lime juice, fish sauce
- Step 3 Add coconut milk, broth, bring to gentle boil
- Step 4 Add peppers, fish, mushrooms
- Step 5 Bring to gentle boil,reduce heat and simmer for 3-5 minutes
- Step 6 Remove from heat,add basil
- Step 7 Serve and garnish with scallions
- Step 8 Enjoy!
