Fight the sniffles and warm up in winter with this flavourful soup!
Unfortunately I’m feeling a little under-the-weather this week, so I’ve been on the hunt for great natural remedies to ward of the sniffles. On top of sipping steaming cups of green tea with lemon, ginger and honey, I’ve also been juicing, and scouring the interwebs for great ways to incorporate Turmeric in my cooking, to benefit from it’s cold-busting properties.
I seriously love turmeric. Not only does turmeric add great flavour and colour to food, I’m sure you’ve heard of it’s myriad health benefits. It’s become one of my favourite ingredients and I add a little to almost everything including curries, chai lattes, and the South Indian street food snack Masala Dosa. I even mix it into an egg-wash when crumbing chicken, fish and tofu before frying. This is a secret I learnt from Mum and it makes the tastiest chicken schnitzel.
This week, I up-cycled some leftover roast trout fillets, and paired them with gorgeous Thai yellow curry flavours. The result is a warming hot and sour broth that will surely wake up your tastebuds in winter. To add some theatricality to the presentation, I plated the fish and vegetables in these stunning black bowls which I found at Kmart, then served the broth in a teapot alongside.
Yellow Curry Soup with Trout and Vegetables
Prep Time 30 mins | Cooking Time 30 mins | Serves 4-6
For the yellow curry paste
- 1 bunch coriander
- 2 cloves garlic
- 5cm piece ginger
- 1-2 dried red chillies (optional)
- 1tbsp turmeric powder
- 5cm piece lemongrass
- 2 spring onions, roughly chopped
For the crispy spring onions
- 2 spring onions, finely sliced
- 1/2 cup sunflower oil, for frying
For the broth
- 2 tsp sunflower oil
- 1 brown onion, finely sliced
- 1L fish or vegetable stock
- 400mL can coconut milk
- 1-2 large carrots
- 1 head of broccoli
- 1 bunch English Spinach
- 1tsp lime juice
- 1tsp honey or raw sugar
- 2 roast trout fillets, warmed in the oven (or hot smoked trout, salmon or any other white fish)
Make the curry paste. Wash the coriander, scrubbing the roots and stems very well to remove any dirt. Place into a food processor along with the garlic, ginger, chillies (if using), turmeric, lemongrass and spring onions. Add 1-2 tbsp water and pulse to form a smooth paste.
Make the crispy spring onions. Heat the oil in a small saucepan over a medium heat. When hot, lower the heat and carefully add the spring onions to to the hot oil using a heatproof slotted spoon. Shallow-fry for 2-3 minutes or until golden and crisp. Take care as they burn easily. Set aside onto paper towel to drain.
Make the broth. Heat the oil in a large saucepan or wok over a medium heat. Add the onions and curry paste and fry for 2-3 minutes or until the onions are translucent and the paste is fragrant. Add the stock (or water), coconut milk and vegetables and cook for 10-15 minutes or until tender. Season with salt, pepper, lime juice and sugar to taste.
To serve. Divide the vegetables and warmed trout among serving bowls. Carefully strain the hot broth into a large ceramic teapot. Then, wow your dinner guests by poring the golden broth into the bowls, surrounding the seafood and veg.
Don’t forget to tag #brendonthesmilingchef in your food photos on Instagram and Facebook so that I can check out your delicious creations. I’m quite the Instagram addict and I promise I’ll like and comment if you tag me @brendonthesmilingchef.
Happy cooking and keep smiling,