Summary

Ingredients

• 200 g redfish fillet (s), cod or saithe
• 3 tablespoon fish sauce
• 0.25 teaspoon ¼ black pepper, ground
• 2 stalks lemongrass
• 3 kaffir lime leaves (magrood leaves)
• 1 piece (s) galangal, (approx. 3 cm)
• 2 tablespoon fish sauce, (additionally)
• 4 tablespoon lime juice, (to taste)
• 4 chilli pepper (s), long-red Thai, cut into rings (pitted)
• 1 can coconut milk, (400 ml), shaken
• Coriander greens, for garnish

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Instructions

1. Prepare the fish fillet and cut into pieces approx. 3 cm in size, marinate with 2 tablespoons of fish sauce and the pepper in the refrigerator for approx. 20 minutes
2. Knock on the lemongrass stalks and cut into pieces, tear the magrood leaves, cut the galangal into thin slices (clean beforehand if necessary)
3. Heat coconut milk in a saucepan with lemongrass, magrood and galangal, simmer briefly. Add the fish cubes and an additional 2-3 tablespoons of fish sauce and simmer for about 2 minutes over a gentle heat.
4. Take the pot off the stove and add the lime juice to taste.
5. Pour the soup into bowls, sprinkle with the chillies and garnish with coriander.
6. Note:
7. Lemongrass, magrood and galangal are not eaten in this form. Remove before serving or at the table if you like.