Creamy Coconut & Tomato Soup With Fish Balls - Gluten Free

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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