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2 people
40 minutes
Easy
Pot
Ingredients
2 pieces Regal Springs cichlid fillet
1L coconut milk
1L fish stock or water
2 pieces of lemongrass
4 slices of galangal
3 pieces of kaffir lime leaves
10 pieces cocktail tomatoes
100g oyster mushrooms
½ bunch of coriander
2 pieces of chili peppers
4 tbsp fish sauce
1 lime
Salt
Preparation
- Cut the tilapia into cubes and reserve.
- Slice the galangal, cut the lemongrass into small pieces, slice the chillies and cut the oyster mushrooms into wide strips.
- Bring the coconut milk and fish stock to the boil in a pot and then simmer over medium heat. Add the lemongrass, galangal and lime leaves and simmer for a few minutes.
- Add the oyster mushrooms, tilapia, cocktail tomatoes, fish sauce and a little salt and simmer over low heat for about 5 minutes.
- Once the tilapia is cooked, remove the pot from the heat and add the chillies, lime juice and coriander. (In Thailand, the herbs and flavoring agents are left in the soup because it is believed that no one eats them. However, if desired, they can be removed before serving.) Season the soup to taste and serve.
