Thai coconut fish and noodle soup recipe

I used swordfish loins in this tasty easy-to-make soup, but try tilapia or your fish of choice and you'll still get great results.

Serves three as a main.

Ingredients:

2 swordfish loins
100g of egg fried noodles
1 litre of fish stock
1 sachet of creamed coconut
1 onion
1 leek
2 sticks of lemon grass (broken and crushed)
3 spring onions
an inch of ginger (crushed)
fresh coriander
freshly cracked pepper
salt to taste

Method:


Heat some oil in a saucepan and fry the chopped onion, ginger and lemon grass for five minutes. Add the fish stock and sliced leek and simmer for ten minutes.
Place the contents of the sachet of creamed coconut and mix until dissolved.
Add half the coriander and two chopped spring onions, cracked black pepper and taste the soup, now add salt if desired.
Place the swordfish loins and noodles into the simmering soup and cook for five minutes.
Test the fish is cooked and then remove the ginger and lemon grass and serve. Sprinkle the remainder coriander and spring onion in the bowls.