Coconut canned fish soup

by Roza
Recipe by ROZA

Cooking
LEVEL

20 min
Cook

Serves
2 people

Cooking
LEVEL

20 min
Cook

Serves
2 people

Eating clear soups every day may make children get bored. Try changing to Tom Kha as it is not very spicy and contains a aroma of coconut milk and red curry paste. However, today I will add even more excitement by making mackerel in tomato sauce as a main ingredient in the menu “Coconut canned fish soup”. What are the ingredients and steps of making this menu? Then you prepare to go into the kitchen and try to do it.

Ingredients

– 2 cans of Roza canned fish
– 6-7 slices of young galangal
– 1 sliced lemongrass
– Angel mushroom or straw mushroom (preferred amount)
– 3-4 kaffir lime leaves
– 3/4 cup of instant coconut milk
– 2-3 pounded red chilli peppers
– 1 and 1⁄2 cups of water
– 1/4 amount of lemon juice
– 2 teaspoons of fish sauce

Preparation

Divide the coconut milk into 2 portions: the first adding at the end of the process to increase the concentration, and second pouring into the pot and adding water. Then heat the pot with medium heat, add galangal, lemongrass, kaffir lime leaves, and mushrooms. When the coconut milk starts to boil, add canned fish with tomato sauce to get a little sweet and sour from tomato sauce without adding tamarind juice. Next, add divided coconut milk to increase its intensity with lower heat, season with fish sauce and lemon juice, and sprinkle pounded red chili peppers. Eat with rice


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