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Tom Kha Gai Soup with Kish Redfish
Tom Kha Gai Soup with Kish Redfish
Ingredients
Portions
4
Units
Metric
Imperial
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4
redfish
redfish
3
cm
galangal root
1.2
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
1.7
cup
coconut milk
2
tbsp
fish sauce
fish sauce
400
ml
water
1.7
cup
water
cilantro
cilantro
No items found.
No items found.
No items found.
No items found.
No items found.
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.
No items found.
No items found.
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.
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