Aromatic black pepper and crab soup with Vietnamese herbs

Ingredients

  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 5 small golden shallots, finely sliced
  • 2 stems lemongrass, tough outer leaves discarded and finely sliced
  • 5 slices ginger, cut into thin matchsticks
  • 2 medium red chillies, seeds removed and finely chopped
  • 4 stems coriander, roots and stems washed free of dirt and finely chopped (leaves reserved for garnish)
  • 2 litres fish stock, strained and simmering ready for use
  • 2 tbsp tamarind paste, dissolved in 5 tbsp hot water
  • 2 tbsp orange juice
  • 2 tbsp fish sauce
  • 1/2 tbsp freshly ground black pepper
  • 300 g pieces of firm white fish, cut in to 2 cm cubes
  • 300 g fresh white crab meat, picked from the shell
  • 5 spring onions, cut into 3 cm lengths then finely shredded
  • 30 leaves mint
  • 2 limes, juice only
  • 1 small handfuls coriander, leaves picked
  • 30 leaves Thai basil
  • 1/2 bunches dill

Description

Tom Kime Makes His Dinner Party Starter: A Refreshing Deliciously Spicy Vietnamese Soup, Bursting With Clean Flavours

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