Tom Kha Gai Soup with Kish Redfish
Ingredients
Portions
4
Units
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4
redfish
3
cm
galangal root
2
lemon grass
4
asian chilies
4
kaffir lime leaves
2
garlic cloves
4
limes
1
shallot
2
tbsp
red curry paste
400
ml
coconut milk
2
tbsp
fish sauce
400
ml
water
cilantro
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4
redfish
redfish
3
cm
galangal root
1.20
in
galangal root
2
lemon grass
lemon grass
4
asian chilies
asian chilies
4
kaffir lime leaves
kaffir lime leaves
2
garlic cloves
garlic cloves
4
limes
limes
1
shallot
shallot
2
tbsp
red curry paste
red curry paste
400
ml
coconut milk
1.70
cup
coconut milk
2
tbsp
fish sauce
fish sauce
400
ml
water
1.70
cup
water
cilantro
cilantro
No items found.
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Directions
- Add some oil to a soup pot and sauté the onion and garlic for 3-5 minutes or until translucent.
- Give the lemongrass a crush with a knife. Add sliced galangal, crushed lemongrass, and sliced chilies to the pot. Sauté for another 2-3 minutes.
- Pour in water, coconut milk, fish sauce, red curry paste, lime juice, and kaffir lime leaves (reserving the cilantro). Mix well to combine.
- Bring the mixture to a low simmer and allow it to simmer for 10 minutes.
- Add the small redfish fillets into the soup and let simmer for another 10 minutes without boiling. Remove the lemongrass.
- Serve the soup topped with cilantro and additional lime wedges and chili on the side.
