Spicy Fish Soup with Coconut
Rinse fish fillets, pat dry and cut into strips. Rinse lemon and cut in half lengthwise. Rinse and dry chile peppers, halve and remove seeds, chop. Peel galangal and cut into slices.
Combine chicken broth with lemon grass, chile, galangal and lime leaves, bring to a boil. Simmer for 10 minutes on low heat, remove from heat and let stand for about 10 minutes. Strain through a sieve. Add lime juice and drizzle with oyster sauce.
Peel garlic and onions. Cut garlic into slices and chop onions. Heat peanut oil in a saucepan. Saute garlic until golden brown. Drain on paper towels. Saute onions until translucent, Add garlic, coriander, turmeric and cumin. Deglaze pan with broth and bring to a boil. Puree with a hand blender. Add coconut milk. Reduce heat and place fish into soup. Simmer for about 5 minutes.
Pour soup in bowls and garnish with crumbled garlic and cilantro leaves. Serve.