Ingredients with Measurements:
- 1 lb. gray mullet fish (cleaned and cut into small pieces)
- 1 tbsp. vegetable oil
- 1 tbsp. red curry paste
- 2 cloves garlic (minced)
- 1-inch piece of ginger (peeled and minced)
- 1 lemongrass stalk (bruised and chopped)
- 4 cups chicken or fish broth
- 1 can coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tsp. brown sugar
- 1 red bell pepper (sliced)
- 1 cup sliced mushrooms
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the red curry paste, garlic, ginger, and lemongrass. Cook for 1-2 minutes until fragrant.
3. Add the chicken or fish broth and bring to a boil.
4. Add the coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine.
5. Add the gray mullet fish, red bell pepper, and mushrooms. Simmer for 10-15 minutes until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Gray mullet fish can be substituted with any firm white fish such as cod or halibut.
- Red curry paste can be substituted with green curry paste or yellow curry powder.
- Chicken or fish broth can be substituted with vegetable broth.
- Red bell pepper can be substituted with green bell pepper or any other bell pepper.
Variations:
- Add shrimp or scallops for a seafood medley.
- Add sliced carrots or sweet potatoes for a heartier soup.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Use fresh lemongrass for a more authentic Thai flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Add the fish at the end to prevent overcooking.
Storage instructions:
Store 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 colorful bowls with a sprig of cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, lime wedges
Pairings:
Thai-style gray mullet fish soup pairs well with steamed rice or noodles.
Suggested side dishes:
Thai-style cucumber salad, stir-fried vegetables, or spring rolls.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to balance out the heat.
- If the soup is too thin, add more fish or vegetables to thicken it up.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator promptly.
Food history:
Thai-style gray mullet fish soup is a popular dish in Thailand, where it is often served as a comforting meal on a chilly day.
Flavor profiles:
This soup has a spicy, savory, and slightly sweet flavor profile with hints of lemongrass and ginger.
Serving suggestions:
Serve the soup hot with steamed rice or noodles for a complete meal.
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Region: Thai