Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 4 cups fish or chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp turmeric powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
- Grater
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Add the turmeric, paprika, cumin, coriander, and salt, and stir for 1 minute until fragrant.
3. Pour in the coconut milk and broth, and bring to a boil.
4. Add the fish pieces, and reduce the heat to low. Simmer for 10-15 minutes until the fish is cooked through.
5. Ladle the soup into bowls, and garnish with cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 10g
Protein: 23g
Sodium: 900mg
Substitutions for ingredients:
- You can use any white fish fillets such as cod, tilapia, or halibut.
- If you don't have fish or chicken broth, you can use vegetable broth instead.
- You can substitute fresh ginger with 1 tsp of ground ginger.
Variations:
- You can add vegetables such as carrots, bell peppers, or spinach to the soup.
- You can use shrimp or scallops instead of fish.
- You can add a tablespoon of fish sauce for extra umami flavor.
Tips and tricks:
- To make the soup spicier, add a chopped chili pepper or a pinch of cayenne pepper.
- If you want a thicker soup, add a tablespoon of cornstarch mixed with water to the soup.
- To make the soup creamier, add a tablespoon of peanut butter.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a lime wedge and cilantro on top.
Garnishes:
- Lime wedges
- Cilantro
- Chopped peanuts
- Sliced chili peppers
Pairings:
- Serve the soup with steamed rice or noodles.
Suggested side dishes:
- Grilled vegetables
- Spring rolls
- Naan bread
Troubleshooting advice:
- If the soup is too salty, add more coconut milk or broth to balance the flavor.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Burmese cuisine is influenced by Indian, Chinese, and Thai cuisine. Coconut milk is a popular ingredient in Burmese soups and curries.
Flavor profiles:
- This soup has a creamy and slightly spicy flavor with hints of ginger and lime.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Myanmar