FISH TOM KHA (THAI COCONUT SOUP)
Fish
30 Min
very easy
4 People
Rating starstarstarstarstar
Mild Thai coconut broth featuring snapper, pumpkin, cherry tomatoes and cauliflower. Topped with fresh herbs, this dish is both delicious, quick and super healthy!

No fish option - replacement is chicken breast fillet.
1. Peel garlic cloves, cut ginger into 4 slices, halve and bruise lemongrass. Place in a saucepan, pour in coconut milk, 1 tin water (400ml) and add stock cube. Bring to the boil, cover and simmer for 10 minutes.

2. Cut fish fillets into small chunks. Place in a bowl, squeeze over lime juice and set aside to marinate.

3. Cut cauliflower into small florets. Remove and dispose of lemongrass, garlic cloves and ginger. Add cauliflower and pumpkin. Cover and simmer for further 5 minutes.

4. Add fish and halved cherry tomatoes to broth, simmer for further 5 minutes.

5. Season broth with 1 tbsp sugar and 1-2 tbsp fish sauce (to taste). Chop chives and mint leaves.

6. Divide coconut broth with fish and vegetables between bowls. Top with chives and mint to taste.

Note:
Bruise lemongrass stalk by lightly crushing it with a meat mallet or the side of a large knife.

Serve over rice or noodles if you wish.

No Fish option - replacement is chicken breast fillet. 
Dice chicken breast. Simmer in stock for an extra 5 minutes.
From your box:
garlic 2 cloves
ginger 40g
lemongrass 1
coconut milk 400ml

white fish fillets 2 packets
lime 1

cauliflower 1/2
diced pumpkin 500g

cherry tomatoes 1/2 punnet
chives 1/3 bunch
mint 1 packet

Pantry items needed: 1 chicken stock cube, sugar, fish sauce