Thai fish soup with lemongrass and shallot

Thai fish soup with lemongrass and shallot
Why shallots : The shallot intensifies the flavour of the dish. The sweet flavour of the shallot also balances the hotness of the chilli peppers.
Category : Fish
Type of dish : Vegetables, Soups, Fish or shellfish
Number of servings : 4
Cooking time : 35 minutes
Ingredients : 8 dl fish stock
2 dl coconut milk
4 portions cod fillet weighing 50 g
4 peeled prawns ( head on)
4 portions salmon fillet (skinned)
100 g shallot
2 stems of lemongrass
2 cloves garlic
4 spring onions
50 g bean sprouts
½ chilli pepper
3 g coriander
25 g potato starch
25 g egg white
5 g fresh ginger
salt and pepper
Preparation : Peel and half the shallot, then slice lengthwise into thin strips. Finely chop the garlic. Slice the chilli pepper in half lengthwise. Remove the seeds. Slice the chilli pepper into thin strips. Peel and grate the fresh ginger. Remove the outer leaves of the spring onion, then slice the onion diagonally across into slices up to the dark green leaves .Rinse the onion then dry the onion in a salad spinner or pat dry with kitchen roll. Season the fish with salt and pepper. Coat the fish with the potato starch, then coat with the egg white.
How to prepare : Bring the fish stock to the boil and add the shallot, lemongrass, garlic, ginger and chilli pepper. Leave the soup to simmer for 10 minutes then add the spring onion slices. Simmer for another 3 minutes before adding the bean sprouts and the fish. Simmer again for 4 minutes. Add the coriander and remove the lemongrass stems. Add the coconut milk and heat the soup well (do not allow to boil again). Taste the soup and season with salt and pepper to taste.
Use with :
Tips : Always add freshly chopped or sliced green herbs at the last moment, otherwise they will loose their flavour during the cooking process.