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Home Goed gevulde Pad Thai vissoep

Recipes

Thailand is somewhere I'd travel to for the food alone. The herbs, the flavours, the combinations… I'm absolutely obsessed. Lime, chillies and fish sauce are staple ingredients in Thai cooking. My pantry has got rather well-stocked over the past two years, and I've made it my mission to reach for those shelves more often when I cook. This recipe was a great success on that front — I used no fewer than 3 things from the cupboard!

Recipe

Hearty Pad Thai Fish Soup

This hearty Pad Thai fish soup combines tender salmon and juicy prawns with coconut milk, fish stock and brown rice into a flavourful Asian dish. Perfect for a weeknight when you want to put something special on the table.

Course	Main course
Kitchen	Thai
Servings	4

Preparation time

Preparation time	35 min
Total	35 min

Equipment

Soup or sauté pan
slotted spoon

Ingredients

2 tbsp wok oil (or other oil)
4 tbsp fish stock
1 litre water
200 ml coconut milk
300 g brown rice
250 g skinless salmon fillets
400 g wok prawns (peeled)
1 sachet spice paste 'pad thai'
3 cm fresh ginger
2 shallots
1 tsp dried coriander
chilli flakes to taste
1 tsp soy sauce
1 lime
2 spring onions

Hearty Pad Thai Fish Soup

1. Peel and finely chop the onion and ginger. Heat a little oil in the pan and gently fry the onion and ginger until softened.

2. Cook the prawns until just shy of done, then lift them out with a slotted spoon and set aside — you'll add them back at the end. Add the water, fish stock and coconut milk to the pan and stir well. Cut the lime in half, squeeze in the juice of one half, then add the paste, coriander, chilli flakes and soy sauce. Stir in the rice and leave everything to cook for 10 minutes.

3. Meanwhile, cut the salmon into chunky pieces and finely slice the spring onions. Once the 10 minutes are up, add the prawns and let them cook for a further 5 minutes. Get your bowls ready and turn off the heat. Add the salmon to the pan, give everything a good stir and ladle into the bowls. It's important not to cook the salmon — the residual heat of the broth is all it needs to stay tender and silky. Garnish with the spring onions and the remaining lime wedges. Kin Khao!

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Always add the salmon at the very last moment and never let it simmer in the soup. The heat of the broth gently cooks the fish from the outside in, keeping it tender and silky. That's how you get the most out of this dish.

Serve the soup immediately in deep bowls, garnished with fresh spring onions and lime wedges. It's best eaten straight away, but can be reheated the next day — just leave the salmon out and add a fresh portion when serving.

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