Ingredients

• 1 pound sea bass (or other white fish)
  
• 1/2 cup roasted peanuts (crushed)
  
• 2 cups fish or vegetable stock
  
• 2 cups coconut milk
  
• 1/2 cup tamarind juice
  
• 1 small piece fresh galangal (use fresh ginger as a substitute, grated)
  
• 1 small piece of fresh turmeric (grated)
  
• 4 garlic cloves (minced)
  
• 3 lemongrass stalks (chopped)
  
• 4 kaffir lime leaves
  
• 1 teaspoon kaffir lime zest
  
• 1 1/2 tablespoons fish sauce
  
• 1 tablespoon lemon juice
  
• 1 teaspoon brown sugar
  
• Salt

Directions

• Mash together lemongrass, garlic, galangal (or ginger), turmeric, lime leaves, and lime zest in a bowl.
  
• In a large saucepan, boil half the coconut milk until it turns creamy.
  
• Add the lemongrass paste and fry for 1-2 minutes.
  
• Add the shrimp paste, fish sauce and fish and fry on medium heat for 2 minutes.
  
• Add the remainder of the coconut milk, tamarind juice and stock, and simmer for 5 more minutes. Stir in peanuts, sugar and salt.
  
• Serve hot with rice.
  

#soup #seafood #glutenfree