Grilled Swordfish Recipe
tom kha, pea greens, crispy rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tom Kha Soup
In a pot, combine the coconut milk and broth over medium heat. Add chopped lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer and let it cook for about 10 minutes to infuse the flavors.
- 2
Season the Swordfish
Season swordfish steaks with salt, black pepper, and lime juice. Heat vegetable oil in a grill pan over medium-high heat.
- 3
- 4
Prepare Crispy Rice
Cook rice according to package instructions. Spread cooked rice in a thin layer on a baking sheet and let it cool. Once cooled, heat oil in a pan and fry the rice until crispy and golden. Drain excess oil on paper towels.
- 5
Finish the Soup
Remove the aromatics from the soup and stir in the pea greens. Cook for an additional 2-3 minutes until the greens are wilted.
- 6
Serve
In a bowl, add a ladle of the tom kha soup with pea greens, place the grilled swordfish on top, and sprinkle with crispy rice. Enjoy!
