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Thai coconut soup with trout and Vegetable Recipes recipe

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Preparation time: 10 min

Baking time: 30 min

Total time: 40 min

Excellent is a term that has been thrown around quite a bit lately. I don’t think any ordinary chef can define the term precisely. For me, spicy has always meant a nice spiciness and creamy consistency. Fortunately for all of us, this culinary cheddar meets those criteria exactly. To top it all off, we added some delicious trout to the melt-in-your-mouth soup, which we caught ourselves straight from Mati’s Fish Shop.

I don’t know about you, but I’ve never said no to a creamy coconut soup. As long as it’s still tangy and has some delicious trout in it, you’ve had a good day. The trout comes to us in the soup this time from the little family doctor, M.V.Wool. We’ve bought fish from them many times and they haven’t let us down with this recipe. They know what a good fish is.

Excellent coconut soup with trout and Vegetable Recipes

Ingredients

  • MWVool trout 500g
  • half litre of fish stock or water
  • half litre of carrots
  • half a carrot
    • scoop of leek
  • one small red pepper
  • 1 tablespoon of lemongrass
  • garlic (larger clove)
  • 1 can of coconut milk or cream
  • salt
  • pepper
  • coriander
  • petersell
  • chilli

    • Preparation instructions

  • Add the bouillon cube, carrot and then the leek to the water
  • Chop the pepper into fine pieces and throw the pieces into the stockpot
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  • Add the chopped garlic with the lemongrass
  • Time for the coconut soup and the star of the evening, the trout. The trout could be diced.
  • Let the mixture come to the boil and turn off the heat and let the mixture steam
  • Add the herbs and fresh chilli to taste. For God’s sake, don’t forget the chilli, because it’s not Thai without it. It just has to be delicious.

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