Creamy Coconut & Tomato Soup With Fish Balls - Gluten Free


No matter where I have lived, I have always discovered a restaurant that serves great Thai food. In Brunei it was a posh hotel restaurant with ornate gold and red velvet surroundings. In Qatar it was a small cafe hidden behind a high concrete wall where you dined under the stars, with no protection from the elements. The cafe was located in the back streets of a slightly ramshackle looking location, however the food was fantastic, the staff were very friendly and when it comes to food... great food + great staff + good friends = a fabulous time.

My favourite Thai food is Hot and Sour Tom Yum Soup but unfortunately these days, very spicy food just doesn't agree with me. Therefore, I decided to try to make a soup dish that was a little less spicy, more creamy, I guess not really a variation of Tom Yam but still has a little Thai flair as it includes a lot of Thai ingredients. With the addition of some simple, easy to make fish balls, this soup makes a healthy and nutritious meal. 



Creamy Coconut & Tomato Soup with Fish Balls - Gluten Free 

Serves 3-4 persons

Fish Balls Ingredients:

350g (12 oz approx) of fresh filleted white fish (Any fleshy white fish will do, make sure there is no bones)
1 teaspoon of ground black cumin, ordinary cumin seed can be used
1 teaspoon of grated fresh ginger
Half a cup of fresh coriander leaves with end of stalks removed
Half a teaspoon of sea salt
1 egg white (separated from a medium sized egg)

Method:
  • Place all the ingredients into a food processor with a blade and whiz, if it is a little wet you can add a tiny amount of gluten free flour to help bind it but you should not have to do this.
  • Form the balls by hand using a heaped spoonful of the mixture at a time. (They should be a little smaller than a golf ball)
  • Put the balls aside, you can refrigerate while you are making your soup

Soup Ingredients:

3 tablespoons of coconut oil (for sauteing)
5 cloves of fresh garlic ( peeled and finely chopped)
3 tablespoons of grated fresh ginger
1 medium sized red onion finely chopped
1 teaspoon of  natural brown sugar
1 teaspoon of Turmeric
1 teaspoon of ground cinnamon
1 medium sized green chili seeds removed and flesh sliced (can be omitted if you do not like it too spicy)
half a teaspoon of ground coriander
1 (400g) tin chopped tomatoes
1 can coconut milk (400ml)
1 can coconut cream (400ml)
2-3 tablespoons of lime juice (this can be freshly squeezed or shop bought)
1 tablespoon of fish sauce (not essential)
2 Kaffir lime leaves (not essential)
sea salt to taste (approximately half a teaspoon)
2 baby Bok Choy heads (trim off the ends)
Fresh coriander leaves to garnish

Method:
  • In a large saucepan melt the coconut oil and saut√© the garlic, ginger, onion,  turmeric, chili and sugar for about 2-3 minutes using a low heat
  • Add the tinned tomatoes, coconut milk and coconut cream and fish sauce and bring to the boil. Cover the pot and simmer gently for 10 minutes
  • Add the Bok Choy ( leaves with stalk removed) and then add the fish dumplings. Simmer for a further 5-6 minutes until the dumplings are just cooked (I cut one open at this stage to check), don't overcook the fish balls they don't take long.
  • Add the lime juice and season with salt, try at this stage and add more salt if necessary
  • Pour the soup into deep bowls, add a few fish balls to each bowl and scatter a little fresh coriander on top

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I encourage you to try out this recipe, even though the soup looks like a lot of ingredients both the fish balls and soup are quick and easy to make. This recipe makes a lovely light lunch or a nutritious winter meal if you add some crusty bread


Lee oxo



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