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?
