Focus on Food

Bangkok Fish Soup

Serving size 12 oz - Makes approx. 6 Servings

1 1/2 tsp. Vegetable Oil
3 1/2 cups Chicken Broth (Low Sodium)
2 oz. Sliced Onions or Scallions
2 tsp. Fresh Minced Garlic
2 Tbsp. Green Curry Paste
2 3/4 cups Creamed Corn
1 1/4 cups Coconut Milk
1 lb. Red Snapper
1/4 cup Fresh Cilantro (Stems Removed)

Directions:

Heat oil in stockpot over medium-high heat. Add green onions, garlic and curry paste and sauté for 2-3 minutes. Add chicken broth and creamed corn. Bring to a boil. Reduce heat and simmer for 5-7 minutes. Cut red snapper into one inch pieces. Add coconut milk and red snapper. Simmer until fish is just firm, about 3 minutes. Cover and keep hot to serve. Garnish with cilantro leaves when serving.