Thai Chilli and Lemongrass Soup
Thai Chilli and Lemongrass Soup

Ingredients

Method

  • 1 tbsp veg oil
  • 1⁄2 onion, chopped
  • 3 crushed garlic cloves
  • 2 tsp grated ginger
  • 1 white fish, head and tail only (optional)
  • 1 lemongrass stalk, crushed
  • 400ml boiling water
  • 1⁄2 tsp tabasco sauce
  • 3 tbsp tomato ketchup
  • 100ml coconut milk
  • 85g tenderstem broccoli, chopped
  • 3 tbsp grated coconut
  • 1 red chilli, chopped
  • 1⁄2 lime, juice
  • Heat the oil in your pan and fry the onion, garlic, and ginger for 4 minutes. Add the fish head and tail and the crushed lemongrass stalk, stirring to cover in the oil, then add the water and simmer for 8 minutes.
  • Strain the mixture through a sieve into a separate pan, then stir in the tabasco, ketchup, and coconut milk. Simmer for 3 minutes, then stir in the broccoli, chilli, lime juice, and grated coconut, and cook for 4 minutes to soften the broccoli. Ladle into a bowl, and serve piping hot.
30 mins
4 serving
This recipe pairs perfectly with the Plan B! 'DR' Dry Riesling 2017 from Frankland River, Australia.

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