Thai Fish Broth
From Tilda Kitchen
- Serves 2
Our Coconut, Chilli & Lemongrass rice adds tasty Thai-inspired flavour to this delicious, fragrant broth that can be made with salmon or your favourite seafood alternative. For a vegetarian option, replace fish with finely chopped sweet potato.
Tildalicious twist: freeze any leftover curry paste in ice cube trays and it will keep it fresh and vibrant.
1 pouch Tilda Coconut, Chilli & Lemongrass rice
4 shallots, finely chopped
2 garlic cloves, finely chopped
4 tsp Thai green curry paste
600ml fresh fish or shellfish stock
300g skinless salmon fillets (alternatively use cod, sea bass or prawns)
2 pak choi (about 250g), cut into thin strips
120g frozen peas
2 tsp Thai fish sauce
1 lime, juiced
1 red chilli, finely sliced
A handful of fresh coriander, roughly chopped
- Cook the shallots and garlic in a large non stick frying pan with the Thai green curry paste for 5 minutes, stirring occasionally, until the shallots are transparent.
- Meanwhile cook the Tilda Coconut, Chilli and Lemongrass rice according to pack instructions.
- Add the cooked Tilda rice to the frying pan with the stock and bring to the boil.
- Add the fish, pak choi strips and peas. Simmer over a low heat for 3 - 4 minutes or until the fish is cooked and the broth has become really fragrant.
- Season with fish sauce and a little lime juice to taste. Scatter over the red chilli and coriander and serve piping hot.
- If you are cooking the vegetarian version - start cooking the sweet potato at the beginning when you fry off the shallots and garlic.