We had friends aboard for dinner the other night and I did a two course Asian meal. We had a nice prawn and fish curry for mains but the dish of the night was the Thai Lemongrass Fish soup that I made for a starter. I have a bit of an addiction to lemongrass lately can’t get enough. To the point I am now growing my own on the boat, along with three types of chilli. I made a stock by roasting the prawn shells to make a base for the soup. Lots of lemongrass some ginger and garlic, chilli, fish sauce, soy, limejuice and zest, water and S&P. Then I steamed some beautiful Red Throat Emperor and ladled over the mildly spicy lemongrass soup. Top with some freshly fried shallots and a few chilli rings and you are done.
After an overseas trip it was good to get home and have some home cooked Thai. We invited the tasty Nara over to show her how to cook some Thai and eat with us. I made Thom Kha Gai, Thai Coconut Chicken Soup. I made it quite mild as I wasn’t sure how hot Nara likes it, but had heaps of fresh sliced chilli to add to mine. I was a little disappointed with the canned coconut milk it was a bit prone to separating. All and all it was not too bad and helped with my Thai cravings.