Thai Curried Coconut Fish Soup (Nam Yar Pa)

This curried fish soup—redolent of coconut milk, smoked fish, shrimp and exotic spices—is sturdy enough to eat as a main course. You may choose to add a small mound of rice to each bowl.—Joanna Pruess

Serves: 4 (12-ounce) portions

Cooking Time: 35 minutes

1 quart canned coconut milk (not light)
2 ounces shallots, thinly sliced lengthwise
½ ounce garlic cloves, cut into thin slivers
½ ounce minced lemon grass stalks, white part only
½ ounce dried sliced galangal or laos
1 teaspoon ground galangal or laos
1 teaspoon shrimp paste
2 ounces smoked boneless fish fillets, such as kippers or herring
½ pound small or medium shrimp, peeled and deveined
2 serrano chile peppers, seeded, if desired, finely sliced crosswise
2 ounces bean sprouts, blanched
1 hard-cooked egg, finely chopped
½ ounce Thai basil leaves, thinly sliced or torn

1. In a large stockpot bring the coconut milk to a boil. Add the shallots, garlic, lemon grass, galangal, shrimp paste and fish. Cook over medium heat until the fish has completely broken down. (After 20 minutes, if it is still not broken down, remove the pieces of fish and mash with a fork.)

2. Add the shrimp and cook over medium heat until just cooked through. (Time will vary with the size.)

3. Stir in the serrano chiles and bean sprouts, cover and simmer for 5 minutes. Serve in large bowls with a sprinkling of chopped egg and some basil leaves.

0 comments