Top Tip

Swap out the pollack for a similar white fish if needed. Cod, haddock or coley would work well.

Thai-inspired Tom Yum Soup with Pollack

Food Main Courses Quick Meals Starters Thai Dairy-free

This richly spiced soup from Seafish is great for all tastes, and the soft white fish is a perfect addition.

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Prep: 10 mins

Cook: 15-20 mins

2 Servings

Ingredients

1 tbsp sunflower oil

2 sticks lemongrass, sliced

4 kaffir lime leaves

1-2 red chillies, de-seeded and diced, to taste, plus extra to garnish

2-3 tbsp Tom Yum paste, to taste

500ml reduced-salt fish or vegetable stock

Juice 1 lime, plus wedges to serve

8 chestnut mushrooms, thinly sliced

2 spring onions, thinly sliced

2 skinless and boneless Alaskan pollock or Atlantic pollack fillets

Handful of fresh coriander, chopped

Handful of basil or Thai basil, chopped

Method

Heat the oil in a pan, add the lemongrass, kaffir lime leaves and chillies and fry gently for a few minutes. Then add the Tom Yum paste and cook gently for a few minutes until it becomes aromatic.
Add the stock, 150ml water and lime juice and stir together.
Add the mushrooms and spring onions.
Add the fish and cook on a low heat for around 10 minutes. The consistency of the soup with be thin. Stir in half of the coriander.
Garnish with extra chillies, the remaining chopped herbs and serve with the lime wedges.

Allergens

Fish, Soy (Tom Yum paste), Seafood (Tom Yum paste and/or fish stock)