Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups chicken or fish stock
- 1 can coconut milk
- 2 kaffir lime leaves, torn
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 2 cups mustard leaves, chopped
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the chicken or fish stock, coconut milk, kaffir lime leaves, fish sauce, and sugar. Bring to a boil and then reduce heat to a simmer.
3. Add the fish and mustard leaves to the pot and simmer until the fish is cooked through and the mustard leaves are wilted.
4. Season with salt and pepper to taste.
5. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Vegetable oil can be substituted with any other type of cooking oil.
- Mustard leaves can be substituted with spinach or any other leafy green vegetable.
Variations:
- Add sliced mushrooms or diced tomatoes to the soup.
- Use lemongrass instead of kaffir lime leaves for a different flavor.
- Add a tablespoon of red curry paste for a spicier soup.
Tips and tricks:
- Be careful not to overcook the fish as it can become tough and rubbery.
- Taste the soup before adding salt as fish sauce is already salty.
- Add lime juice to the soup for extra tanginess.
Storage instructions:
- Store any leftovers 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 individual bowls with lime wedges on the side.
Garnishes:
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Thai-style cucumber salad or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too thin, add more mustard leaves or simmer for a longer time to reduce the liquid.
- If the soup is too thick, add more chicken or fish stock.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Kaffir lime leaves are commonly used in Thai and Southeast Asian cuisine.
Flavor profiles:
- The soup has a creamy and tangy flavor with a hint of citrus from the kaffir lime leaves.
Serving suggestions:
- Serve the soup as a light and refreshing meal on a hot day.
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Region: Thai