Ingredients

The following ingredients have 4 Servings
  • 1 lb white fish fillet ((I use cat fish fillet), cubed)
  • 1/2 lb medium to large shrimp ((peeled and deveined))
  • 6 kaffir lime leaves ((tear the leaves a little bit to release flavor))
  • 3 stalks lemongrass ((bend the stalks in half and use a heavy object to bruise them to release flavor))
  • Juice of 3 lemons
  • 1/4 cup basil leaves ((cut into long strips - reserve some for garnishing))
  • 2 Tbsp Thai red curry paste
  • 4 cups coconut milk
  • 4 cups fish stock
  • 1 Tbsp fish sauce
  • 1 Tbsp of canola oil
  • Dash of salt

Instruction

  • Preheat a large pot. Add in the canola oil. Add in the garlic and ginger and stir-fry until fragrant, about 10 seconds. Pour in the fish stock and coconut milk and bring to a boil. Add the lemongrass stalk, kaffir lime leaves and red curry paste. Lower the heat and let it simmer for about 10-15 minutes
  • Add in the lemon juice and basil and let it simmer for another 2 minutes. Add in the fish fillet and shrimp and cook until the fish fillets turn opaque and the shrimps are pink, won't take very long, about 1 minute or so
  • Turn off the heat. Ladle the soup into individual serving bowl and garnish with some basil