Thai Fish Broth
Our Coconut, Chilli and Lemongrass rice adds tasty Thai-inspired flavour to this delicious, fragrant broth that can be made with salmon or your favourite seafood alternative. For a vegetarian option, replace fish with finely chopped sweet potato.
Tildalicious twist: freeze any leftover curry paste in ice cube trays and it will keep it fresh and vibrant.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Coconut, Chilli & Lemongrass 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 pak choi (about 250g), cut into thin strips
- 120g frozen peas
- 2 tsp Thai fish sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
- A handful of fresh coriander, roughly chopped
How to make Thai Fish Broth
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Cook the shallots and garlic in a large non stick frying pan with the Thai green curry paste for 5 minutes, stirring occasionally, until the shallots are transparent.
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Meanwhile cook the Tilda Coconut, Chilli and Lemongrass 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, pak choi 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 and a little lime juice to taste. Scatter over the red chilli and coriander and serve piping hot.
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If you are cooking the vegetarian version - start cooking the sweet potato at the beginning when you fry off the shallots and garlic.
