I have always been a huge fan of this soup. I still remember the first time I had this soup more than two decades ago at Tokyo Training Center when I was a trainee in Japan sponsored by AOTS. Their canteen served this soup, and being a fan of seafood, I ordered and tried it out. Yes, I was hooked. The level of spiciness is not too much, just a little tang and a note of sweetness that ended with a nutty taste of coconut. It was a very rich soup that is full of flavours.

Now that Ayam brand had the light version of coconut milk, with only 5 percent fat and yet still flavourful, I was so ecstatic to cook it again without feeling the guilt! Yahoo!

Ingredients

• 660g Ayam Coconut Light (5% fat)
• 40g chopped and split Lemongrass
• 24g chopped shallots
• 12g chopped green chili
• 38g galangal ginger
• 95g squeezed lime juice
• 50g red curry paste
• 40g fish sauce
• 1L chicken broth
• 400g cod fish fillet (or any of your preferred fish)
• 500g deveined prawn with shell
• 1 can straw mushroom (drained)

Method

• Heat up your pot and drizzle 10g of oil then sauté your curry paste, lemon grass, shallots, ginger and green chili for about 2-3 minutes to release the fragrance of the spices.
• Add the chicken broth, lime juice and Ayam coconut milk; bring to boil.
• Lower the heat before adding the prawn and fish fillet then let it simmer until the seafood are cooked.
• Season it with fish sauce.

The aroma permeating in my kitchen was making everyone at home hungry. Who wouldn’t be, right?