Recipe: Coconut Seafood Soup

1. Finely chop the chilli, garlic and ginger. Heat 2 tablespoons coconut oil (or vegetable oil) in a deep pan, wok or pot. Add the garlic, ginger and chilli – fry until aromatic.
2. Add fish stock and coconut milk – bring to the boil.
3. While the stock and coconut milk is heating up, prepare the veg. Veg should be sliced into rounds or batons.
4. Add all the veg except the spring onion.
5. Simmer for 1 minute.
6. Add the fish, allow to simmer for another minute.
7. Add the prawns and simmer for 45 seconds (the prawns should be turning pink but will continue to cook while you finish off the dish).
8. Remove from heat, top with spring onion and fresh coriander.
9. Test for seasoning – add salt, fish sauce and a good squeeze of lemon or lime.

Notes:

The prawns are not shelled so you can remove the shell before you cook or, if you like to eat the shells – cook them as is.
The little red chillies are quite strong so adjust how many you use according to your taste.

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