How to make Thai Curry Soup with Halibut, Fennel, and Lemon Grass

The method of preparation of a very flavorful soup! Impress your family and friends with a simple delicious soup!

Difficulty: Moderate

Instructions

Things You'll Need:

• Olive oil
• Garlic—minced
• Lemongrass—split 3/4
• Ginger—pealed and thin sliced
• Oyster mushrooms—rough chop
• Onion—fine brunoise
• Fennel—trimmed and quartered (reserve one piece to fine bruniose garnish)
• Thai basil—leaves and sprig for garnish
• Lemon thyme
• Chives—garnish
• Green curry paste
• Curry powder
• Brown sugar
• White wine
• Coconut milk—light version
• Chicken stock
• Corn kernels
• Peas
• Halibut—dusted with S & P and flour

1. Heat Olive oil high—brown and sear both sides of the halibut and remove and reserve from soup pot.

2. Add to pot with olive oil from previous step: garlic, onion, mushrooms, fennel and brown quickly.

3. Add: white wine, ginger, lemongrass, Thai basil, lemon thyme, curry powder, green curry paste, brown sugar, chicken stock, and coconut milk and reduce by 1/8—simmered about 12—15 minutes.

4. Add: halibut and simmer another 10-12 minutes—add corn and peas last 2 minutes. *Adjust seasoning with S & P prior to serving.

5. Make sure you equally divide the fish, fennel quarters, and laddle other ingredients over and garnish, split lemongrass, fresh Thai basil sprig, and top with diced fennel, scissor cut chives

Tips & Warnings

• (note, if the ginger is cut too thick can be too much for some, I enjoy it!)
• I recommend removing any inedible items: thyme sprig, lemon grass, possibly ginger… Also warn your guests about possible inedibles including fish bones—I hate fish bones!

Resources

• The Irascible Chef

[mindimer]

on 10/10/2008 This is the best lemongrass soup I have ever tasted. I'm not a huge curry fan, being a heat wimp, but this has just enough kick without overwhelming the fish and making me scramble for the beer. Can't wait to try it out on the kids. They love fish, love soup, can't lose!