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September 19, 2018

Coconut Broth with Cold Smoked Trout

Posted on June 18, 2018 by in seafood, soups

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Coconut Broth with Cold-Smoked Trout

A Coconut broth, rich with flavors for garlic, ginger, lemongrass and of course coconut, is on of my favorite things to make. Quicker than most other soups and broths.

Coconut broth, like most Thai inspired recipes, is simple, quick to make, yet oh so rewarding. I love Thai food and so does my family. When people talk about Chicken Soup as being the quick cure for a cold or flu, I say NOT. Have you ever tried a bowl of steaming hot and spicy  Tom Yum Goong?

Easy Thai Pork


Who can resist a bowl of curry, but it takes time to make, right? No, not if it is this Easy Thai pork and spinach Curry. The secret is using pork sausage meat to make the meatballs. This way you cut out quite a few processes and you can have dinner ready in no time at all.

Once you have made the broth, you can literally take your own spin on it. Add shredded leftover chicken, mussels, prawns or just vegetables. Enjoy.

Coconut Broth with Cold-Smoked Trout

Coconut broth with Cold Smoked Trout

serves 4

Ingredients

1-2 cloves garlic – finely grated
a thumb-size piece ginger – peeled and grated
1 T/15 ml coconut oil
2 T/30 ml red curry paste
2 sticks lemon grass
juice and zest of 1 lime
fish sauce for seasoning – I used about 1 T
250 g baby mushrooms
a small red chili
1 tin coconut cream
about 300 ml fish or chicken stock
juice of 1 lime
120 g Threestreams Cold Smoked Trout – cut half the trout in tiny pieces and half in long thin ribbons.
fresh coriander
baby pea shoots
a few snap peas

Method

In a wok or pan, add a little coconut oil. Add the garlic and ginger and sauté for 1 minute. Toss in the mushrooms and sauté them to brown slightly. Add the curry paste, chili and lemongrass and stir. Now add the coconut cream and stock and cook to reduce. Taste for seasoning and add the fish sauce and lime juice to taste. Add the small trout pieces and stir. Serve the coconut broth in small bowls with fresh coriander, the thin trout ribbons and prawns and a few snap peas and pea shoots.

Here is a simplified version of this broth – enjoy!

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