Thai Fish Broth
Immerse yourself in the vibrant flavors of Thailand with our tantalizing Thai Fish Broth. Savour the delicate balance of aromatic herbs, zesty lemongrass, and spicy chili, all infused into a fragrant broth.
- 0 - 30 Minutes
- Medium
- 2
Method
Ingredients
Ingredients
- 250g pouch Tilda Sweet Chili & Lime Rice
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 4 tsp Thai green curry paste
- 600ml fresh fish or shellfish stock
- 300g skinless salmon fillets (alternatively use cod, sea bass or prawns)
- 2 bok choy (about 250g), cut into thin strips
- 120g frozen peas
- 2 tsp Thai fish sauce
- 1 red chili, finely sliced
- A handful of fresh cilantro, roughly chopped
- 2 lime wedges (optional garnish)
How to make Thai Fish Broth
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Cook the shallots and garlic in a large nonstick frying pan with the Thai green curry paste for 5 minutes, stirring occasionally, until the shallots are transparent.
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Meanwhile cook Tilda Sweet Chili & Lime Rice according to pack instructions.
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Add the cooked Tilda rice to the frying pan with the stock and bring to the boil.
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Add the fish, bok choy strips and peas. Simmer over a low heat for 3 - 4 minutes or until the fish is cooked and the broth has become really fragrant.
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Season with fish sauce. Scatter over the red chili and cilantro and add lime for garnish. Serve piping hot.
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Vegetarian option: Used finely chopped sweet potato instead of the fish. Start cooking the sweet potato at the beginning when you fry off the shallots and garlic.
Tildalicious tip: To prevent your avocado half from turning brown, leave the half with the stone in a small bowl of water, with the flesh side down.
RTH variant: Coconut, Chilli and Lemongrass
Tildalicious twist: freeze any leftover curry paste in ice cube trays and it will keep it fresh and vibrant.
RTH alternative: Tilda Firecracker Rice
