Soupa revithia
(chickpea soup)
Thai fish soup
- 250 GRAM CHICKPEAS
- 2 CHILIES, chopped
- 1 CUP CREAM
- 1 LEMON
- 1 TBSP CORIANDER POWDER
- 1 TBSP CUMIN POWDER
- 50 GRAM BUTTER
- 1 TSP TURMERIC
- 2 CLOVES GARLIC, chopped
- FRESH CORIANDER, chopped
- 250 GRAM PRAWNS
- 500 GRAM FISH, with skin and bones
- 100 GRAM CRAB MEAT
- GINGER ROOT, grated
- 1 STALK LEMON GRASS, chopped
- 3 CLOVES GARLIC, mashed
- 2 TBSP FISH SAUCE
- 2 TBSP CHILI SAUCE
- 1 1/2 CUP COCONUT MILK
- 1 ONION, chopped
Add 2 liter water to the chickpeas. Bring to the boil and simmer for one and a half hour. Melt the butter and fry the chillies and the garlic; add coriander powder, cumin and turmeric powder and stir well. Add to the soup. Grate the rind of the lemon and add; add salt to taste; simmer for half an hour more. At last, squeeze juice out of the lemon and add, as well as the cream and the fresh coriander. Decorate with coriander leaves and chili pepper.
Clean the fish and the prawns, put the bones, skin and shells in a pan with one and a half liter water, cook for 20 minutes, sieve the stock. Add salt to taste and reheat. In the meantime, fry the onion for 5 minutes, add lemon grass, ginger and garlic and fry 2 minutes more, add fish sauce, chili sauce and coconut cream and bring to the boil; add fish, prawns and crab and cook 5-10 minutes until just done. Add this mixture to the stock and stir well. Serve immediately.
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