Thai fish soup
Thai fish soup
This soup has a base of snapper frame and head broth, to which is added coconut, the usual Thai spices and herbs, my version of crispy seaweed, thick rice noodles, and salted swordfish cooked in a cast iron pan. Fish broth has a host of health benefits including high bioavailable mineral levels, substances to strengthen and repair connective tissues, good oils, and thyroid hormones. It is also very healing for the gut. This soup is a real treat, and it will go some way to redressing the damage caused by intake of factory farmed foods, hypothyroidism, and induced auto-immune conditions.
1 fresh large snapper frame (gutted, filleted, head on, thyroid gland on)
1 large swordfish steak
1 pack of pad Thai noodles
200 ml of coconut cream
6 kaffir lime leaves
Galangal root, 3 slices dried (or 1 tbsp powdered, or 2 tbsp fresh grated)
Fish sauce, to taste
Soy sauce, to taste
½ cup sweet potato julienned
½ cup carrot julienned
½ cup zucchini julienned
Thai coriander to garnish
Lime juice, to taste
1 onion, sliced
1 spring onion, cut on the diagonal
1 tbsp tamarind paste
Diced fresh chilli to garnish
Red cabbage, shredded
Some coconut oil
Some salt, rock or good crystal
Cracked black pepper
Cut up the frame, add to water, add a dash of apple cider vinegar and cook on a low heat for an hour and a half. Take a heavy wooden spoon and smash the carcass and head as completely as you can. Add a few tsp of salt and continue to cook for another hour and a half. Strain, reserving the liquid, which is our soup base.
Add the broth to a large pot, then add the galangal, lime leaves, fish sauce and soy sauce. Heat gently, adding the onion and sweet potato. Let cook for 30 mins, then add the spring onion and carrot, and 5 mins after, the zucchini. Cook a wee bit more, then add the coconut milk and tamrind. Adjust fish and soy sauces to taste.
The crispy seaweed
Add first the cabbage to a hot pan with the coconut oil. Cook until getting a bit crisp, then add the wakame. Cook until the cabbage is really crisp, then add the sesame seed and cook for a little more. Place in a bowl and allow to cool.
Cook as per instructions, most usually this means 6-8 mins in boiling water. Drain and place in warmed bowls.
Cook the steak whole on a very hot, seasoned cast iron frying pan with no oil. Sprinkle the salt and black pepper on the top. Cook until it is coloured to the halfway mark, then turn. Cover the other side with salt and pepper, cook until the colour reaches the middle. Cut into chunks, then quickly toss in the pan, then remove to a warmed plate.
Cover the noodles with the soup. The sweet potato will mostly have dissolved to thicken and sweeten the soup. Place the swordfish on top, then the chopped Thai coriander, crispy seaweed, and diced chilli. Squeeze a bit of lime juice over it, and serve.
magic is the intelligence of love