Thai Orange Seafood Soup

by | Aug 11, 2016 | Dinners, Recipes | 0 comments

his beautiful and exquisitely delicious Thai soup makes a gracious addition to any table. Serve it as a special appetizer for a dinner party or just make it for the main course. In Thai, it’s known as “Geng Som Pla” – which actually means “Orange Fish Curry” – an ancient recipe from the Central Plains region of Thailand.

It is a hot and spicy soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Use plenty of fresh local vegetables to make this a wonderfully healthy Thai soup.

I served this soup on a cold and blustery day to a friend of mine who was coming down with a cold. It hit the spot and was declared, “the best soup ever”! It’s also actually very good on a hot day! In Thailand, it’s very hot and they eat hot and spicy soups all the time to stay cool.

You can vary the vegetables in the soup, as long as the seasonings stay intact. It can also be served with brown rice or quinoa on the side.

Ingredients

6 cups organic, free-range chicken stock

2-3 medium fillets of wild caught cod, cut into chunks

10 medium shrimp OR other shellfish

Juice of 2 oranges, OR about 1 cup prepared orange juice

2 tsp. tamarind paste (available at Asian/Indian food stores) OR 2 Tbsp. lime juice

1 Tbsp palm sugar

3 Tbsp fish sauce

2 cups baby bok choy, chopped

Handful of cherry tomatoes

Handful green beans, cut into 2 inch lengths

1 small zucchini, cut into quarters and sliced

4-6 green onions sliced

PASTE

Blend in food processor, OR mince by hand—

1 shallot OR 1/4 cup purple onion

1/2-1 fresh red chili OR chili flakes to taste

1 thumb-size piece ginger

3-4 cloves garlic

1/4 tsp ground white pepper

1 extra tsp. fish sauce

1 Tbsp fish sauce

Generous handful fresh coriander (+ extra for later)

Directions

Make the soup paste, either by mincing and mixing paste ingredients together by hand, OR by placing paste ingredients in food processor and processing well.

Warm a medium-size soup pot over high heat.  Add a little butter in the bottom then add the paste you just made.  Stir-fry 1-2 minutes to release the fragrance, then add stock, orange juice, tamarind or lime, and sugar. When soup comes to a boil, reduce heat to medium.

Add the firmer of the vegetables–the beans and white parts of the bok choy.  Simmer 4-5 minutes, or until beans have softened.

Add remaining vegetables, plus fish and shrimp. Simmer 2-3 minutes, until fish has turned firm and opaque-white and shrimp are pink and plump.  Finally, add the fish sauce.

Don’t over-stir at this point, as this will cause fish pieces to break up.

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at caebeling@gmail.com or 314-369-6400 or on FB Instant Messenger.

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