Thai Inspired Coconut Soup with Black Cod
Thai Inspired Coconut Soup with Black Cod
Servings Prep Time
3servings 20minutes
Cook Time
15 minutes
Servings Prep Time
3servings 20minutes
Cook Time
15 minutes
Flavor Paste
  • 2inch piece of fresh ginger
  • 5 green onionstrimmed and coarsely chopped
  • 2 Thai (kaffir) lime leavescut into a few big pieces
  • 2 peeled garlic cloves
  • 2teaspoons curry powder
  • 2 cups dashi or chicken broth
  • 1can coconut milk
  • 4thin slices lime, kumquat, lemonwhatever you have
Umami Condiments
  • 2 tablespoons soy sauce
  • 1-2teaspoons fish sauceOR
  • Salt to taste
  • 1lb Black Cod Filetskinned and cut into 2′ wide chunks
  • 1/2bunch cilantrowashed well and coarsely chopped
  1. Either cut the peel off the ginger or scrape it off with a spoon. The scraping thing is kind of miraculous. Try it if you never have. Then cut the ginger into a few pieces. Slice the white part of the scallions or spring onions and set them aside. Save the tops for the paste.
  2. . Throw the peeled ginger, green or spring onions tops, cilantro, Thai lime leaves, garlic and curry paste into the blender or food processor with steel blade. Add a bit of neutral flavored oil to help process the ingredients. Blend or process until as coarse or finely chopped as you like. I went kind of rough on this one.
  3. Heat wok or other pot that conducts heat well. Add a couple tablespoons full of the solid part of the coconut milk if you’re using full fat coconut milk or a neutral flavored oil. Heat until hot but not smoking and add the flavor paste and the sliced green or spring onions. Saute until vegetables soften and you can smell the aromatic aroma. It should take a maximum of 5 minutes.
  4. Add dashi and bring to a boil. Add the lime slices (or whatever you have available. I used Mandarinquats.)
  5. Add the coconut milk and the Umami Condiments. Bring to a gentle simmer. Slide fish into the broth.
  6. Serve atop cooked Bean Thread Noodles or Japanese Rice.