Thai cobia soup
This Thai soup couldn't be easier and takes just 15 minutes to prepare. Delicious!
- Preparation: 5 mins
- Cooking: 10 mins
- Serves: 4
What you need:
- 3-4 tsp Thai green curry paste
- 2 vegetable stock cubes
- 1 x 250g cobia loin, diced into 1cm pieces, or sliced
- 400ml can coconut milk
- 330g can sweetcorn, drained
- 235g pak choi, shredded
What you do:
- Fry the Thai curry paste in a large saucepan for 30 seconds. Make the stock cubes up to 1.2 litres with boiling water and add to the pan, add the cobia and bring back to the boil. Simmer for 5 minutes.
- Add the coconut milk, sweetcorn and pak choi and simmer for 2-3 minutes, until the fish is cooked*. Season to taste.
Cook's tip:
Garnish with chopped coriander or chilli to serve
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Cobia
From January cobia will be available to UK consumers directly, thanks to a new arrangement between Marine Farms and Regal Fish Supplies Ltd. This delicious white fish has a firm moist texture and is one of the most versatile fish on the menu. Cobia can be baked, fried, grilled, poached and even served as sushi; all with equal success. Please take a look at our new website - www.cookingwithcobia.co.uk which features tasty recipes, stunning photography and a cooking video which shows just how easy cobia is to prepare and cook.
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