Coconut Fish Soup with Asparagus and Lemon Balm
Ingredients
- Ingredients
- 300 grams green Asparagus
- 100 grams fresh Snow peas (or peas)
- 100 grams scallions (or leek)
- 1 pc fresh red chili peppers
- 1 organic Lime
- 300 grams white fish fillets
- 2 Tbsps Fish sauce
- salt
- 1 pinch sugar
- 2 cans Coconut milk (about 400 grams)
- 100 milliliters white wine
- 5 Lemon leaves
- 10 leaflets Lemon balm
Preparation steps
Rinse asparagus and snap off woody ends, then peel and cut into pieces. Rinse and trim snow peas. Rinse and trim scallions or leeks; then cut crosswise into rings. Rinse chile, remove seeds and ribs and cut into very thin rings. Rinse lemon and finely grate about half of the zest. Halve lemon and squeeze juice from one half. Rinse fish fillets with cold water, pat dry, cut into cubes. Sprinkle with lime juice and fish sauce.
In a pot, bring 250 ml (approximately 1 cup) water to a boil. Add salt and sugar. Add asparagus and cook 5 minutes. Add coconut milk and wine. Stir in lemon leaves, lemon zest, and vegetables and simmer 5 minutes more. Add fish and cook another 5 minutes. Stir in chile. Taste soup and season with salt if necessary. Rinse lemon balm, shake dry and sprinkle on soup just before serving.
