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Thai Cobia Soup

Ingredients:

• 250g Regal Cobia Loin, defrosted and diced into 1cm pieces
• 3-4 tsp Thai Green Curry Paste
• 2 Vegetable Stock Cubes
• 400ml can Coconut Milk
• 330g can Sweetcorn, drained
• 235g Pak Choi, shredded

Method:

1. Fry the Thai curry paste in a large saucepan for 30 seconds. Make the stock cubes up to 1.2 litres with boiling water and add to the pan, add the Cobia and bring back to the boil. Simmer for 5 minutes.
2. Add the coconut milk, sweetcorn and pak choi and simmer for 2-3 minutes, until the fish is cooked.
3. Season to taste then garnish with chopped coriander.

Serves 4