Gluten-Free Thai Coconut Fish Soup

Ingredients

• 170 g cod fillet, cut into bite-size pieces
• 300 ml gluten-free fish stock
• 200 ml coconut milk, unsweetened
• 120 g tomato, cut into wedges
• 80 g shiitake mushrooms, sliced
• 1 lemongrass, bruised and cut into large pieces
• 15 g galangal, sliced
• 1 tbsp gluten-free fish sauce
• 1 tbsp lime juice
• 1 tsp olive oil
• ¼ tsp fine salt
• 8 Thai basil leaves, torn

Method

1. Salt the fish, then brown briefly in hot olive oil.
2. Soften mushrooms until browned, then stir in lemongrass and galangal.4 min timer
3. Add stock, coconut milk, fish sauce, and tomatoes; simmer gently.10 min timer
4. Add fish and simmer until opaque and 145°F/63°C.5 min timer
5. Stir in lime juice and basil; remove lemongrass and galangal.