Thai lemongrass and chilli vegetable soup


Preparation method

  1. Heat the oil in a pan and gently fry the onion, garlic and ginger for 3-4 minutes, or until softened. Add the fish head and tail and lemongrass, stirring to coat in the oil, then pour over the boiling water and simmer for 6-8 minutes.

  2. Strain the mixture through a sieve into a clean pan, then add the ketchup, Tabasco sauce and coconut milk and simmer for a further 2-3 minutes. Add the broccoli, grated coconut, chilli and lime juice and cook for 3-4 minutes, or until the broccoli is tender.

  3. Ladle into bowls and serve immediately.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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