(From James)
Thai Fish Soup
Here is the recipe for my Thai Fish Soup (pleast note that none of these measurements are in any way scientific, as I just improvise every time anyway)
1 Big Lump of Ginger 2 Cloves of Garlic 2 bay leaves 2 Chilli Peppers 1 Big Carrot 2 handfuls of Snow Peas 1 head of Bok Choi 1 can of Coconut Milk 250 ml Chicken Stock 1 good slug of Fish Sauce Zest and juice of 2 limes Fun little fishies (prawns, mussels, crab, etc) Fine egg noodles Roughly chop the Bok Choi and finely slice the carrot. Peel and grate both the ginger and the garlic. De-seed and chop the chilli. Add a slug of fish sauce in to a pan on a high heat with the garlic, ginger and chilli. When the smell starts to get really foul (as fish sauce boils it lets off a very pungent smell) pour in the coconut milk and add the bay leaves, lime zest and chicken stock. Bring the mixture to a simmer, then add the rest of the ingredients. If you want to experiment do so here, and add whatever vegetables take your fancy. In the past I've added things like water chestnut, beansprouts, and bamboo shoots, but it doesn't really matter. Anyway, leave it to simmer for about 10 minutes. In the meantime, pour boiling water over the egg noodles to soften them. When they are soft add a portion to a bowl and slop the fish soup over them.