Rich Thai Monkfish Brothby Brian Donnelly, Makro

Serves 2

Ingredients

4	Cups KNORR Chicken Stock
3	Limes
6	Coriander stalks, with leaves
2	Red chilies
1	Lemon grass
2tbsp	KNORR BLUE DRAGON Thai Red Curry paste
12oz	Monkfish fillet
1tbsp	Rice vinegar
3tbsp	Thai fish sauce
1	Plum tomato
	Coriander leaves to garnish

Method

1. Put the stock into a saucepan and bring to boil.
2. Add the KNORR BLUE DRAGON Thai Red Curry Paste.
3. Peel off four wide strips of lime rind with a potato peeler, taking care to avoid the white pith underneath which would make the soup bitter.
4. Squeeze the limes and reserve the juice.
5. Add the sliced lemon grass, lime rind, chilies and coriander stalks to the stock.
6. Simmer for 1-2 minutes.
7. Add the monkfish, rice vinegar and Thai fish sauce, with half of the reserved lime juice. Simmer for about 3 minutes, until the fish is just cooked.
8. Lift out and discard the coriander stalks, taste the broth and add more lime juice if necessary; the soup should taste quite sour.
9. Sprinkle with the coriander leaves and serve very hot.