INGREDIENTS:

  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 3 stalks lemon­grass, fine­ly chopped
  • 500g/1lb 2oz skin­less bone­less firm fish fil­lets/cubed
  • 3 tb­sp Thai fish sauce
  • 1 tsp brown sug­ar
  • 1 red chilli, fine­ly sliced
  • 1lt/4 cups chick­en or fish stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & lemon­grass in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the fish is cooked through. Sea­son and serve.
  3. This soup is great served with lots of fresh­ly chopped co­rian­der/cilantro and lime wedges if you have them.

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