Lee Caroline - A World of Inspiration: Creamy Coconut & Tomato Soup With Fish Balls

No matter where I have lived, I have always discovered a restaurant that serves great Thai food. In Brunei it was a posh hotel restaurant with ornate gold and red velvet surroundings. In Qatar it was a small cafe hidden behind a high concrete wall where you dined under the stars, with no protection from the elements. The cafe was located in the back streets of a slightly ramshackle looking location, however the food was fantastic, the staff were very friendly and when it comes to food... great food + great staff + good friends = a fabulous time.

My favourite Thai food is Hot and Sour Tom Yum Soup but unfortunately these days, very spicy food just doesn't agree with me. Therefore, I decided to try to make a soup dish that was a little less spicy, more creamy, I guess not really a variation of Tom Yam but still has a little Thai flair as it includes a lot of Thai ingredients. With the addition of some simple, easy to make fish balls, this soup makes a healthy and nutritious meal.

Creamy Coconut & Tomato Soup with Fish Balls - Gluten Free

Serves 3-4 persons

Fish Balls Ingredients:

350g (12 oz approx) of fresh filleted white fish (Any fleshy white fish will do, make sure there is no bones)

1 teaspoon of ground black cumin, ordinary cumin seed can be used

1 teaspoon of grated fresh ginger

Half a cup of fresh coriander leaves with end of stalks removed

Half a teaspoon of sea salt

1 egg white (separated from a medium sized egg)

Method:

Place all the ingredients into a food processor with a blade and whiz, if it is a little wet you can add a tiny amount of gluten free flour to help bind it but you should not have to do this.
Form the balls by hand using a heaped spoonful of the mixture at a time. (They should be a little smaller than a golf ball)
Put the balls aside, you can refrigerate while you are making your soup

Soup Ingredients:

3 tablespoons of coconut oil (for sauteing)

5 cloves of fresh garlic ( peeled and finely chopped)

3 tablespoons of grated fresh ginger

1 medium sized red onion finely chopped

1 teaspoon of natural brown sugar

1 teaspoon of Turmeric

1 teaspoon of ground cinnamon

1 medium sized green chili seeds removed and flesh sliced (can be omitted if you do not like it too spicy)

half a teaspoon of ground coriander

1 (400g) tin chopped tomatoes

1 can coconut milk (400ml)

1 can coconut cream (400ml)

2-3 tablespoons of lime juice (this can be freshly squeezed or shop bought)

1 tablespoon of fish sauce (not essential)

2 Kaffir lime leaves (not essential)

sea salt to taste (approximately half a teaspoon)

2 baby Bok Choy heads (trim off the ends)

Fresh coriander leaves to garnish

Method:

In a large saucepan melt the coconut oil and sauté the garlic, ginger, onion, turmeric, chili and sugar for about 2-3 minutes using a low heat
Add the tinned tomatoes, coconut milk and coconut cream and fish sauce and bring to the boil. Cover the pot and simmer gently for 10 minutes
Add the Bok Choy ( leaves with stalk removed) and then add the fish dumplings. Simmer for a further 5-6 minutes until the dumplings are just cooked (I cut one open at this stage to check), don't overcook the fish balls they don't take long.
Add the lime juice and season with salt, try at this stage and add more salt if necessary
Pour the soup into deep bowls, add a few fish balls to each bowl and scatter a little fresh coriander on top

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I encourage you to try out this recipe, even though the soup looks like a lot of ingredients both the fish balls and soup are quick and easy to make. This recipe makes a lovely light lunch or a nutritious winter meal if you add some crusty bread

Lee oxo

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