Thai Fish Soup
Dive into the vibrant flavors of Southeast Asia with this aromatic Thai Fish Soup, a perfect balance of creamy, tangy, and savory notes. Made with tender, bite-sized pieces of fish fillets simmered in a rich broth of coconut milk, chicken or fish stock, and a medley of classic Thai ingredients like lemongrass, kaffir lime leaves, and red chilies, this soup is both comforting and refreshing. Juicy cherry tomatoes, earthy mushrooms, and a touch of lime juice and fish sauce elevate the umami profile, while fresh ginger and garlic add depth and warmth. Garnished with fragrant cilantro and spring onions, this easy-to-make soup is ready in just 35 minutes and is ideal for a quick weeknight dinner or an impressive starter. Perfect for fans of Thai cuisine, it’s a must-try for those looking to create restaurant-quality dishes at home.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 500 ml Chicken or fish stock
- 400 grams Fish fillets (such as cod, snapper, or tilapia), boneless and skinless, cut into bite-sized pieces
- 2 Lemongrass stalks, bruised and cut into 5 cm pieces
- 4 Kaffir lime leaves
- 2 Red Thai chili, sliced thinly
- 30 grams Fresh ginger, peeled and thinly sliced
- 3 Garlic cloves, minced
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 200 grams Mushrooms (such as shiitake or button), sliced
- 150 grams Cherry tomatoes, halved
- 2 tablespoons Cilantro leaves, chopped (for garnish)
- 2 Spring onions, sliced (for garnish)
- 1 tablespoon Vegetable oil
Instructions
In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic, sliced ginger, and lemongrass, and sauté for 1-2 minutes until fragrant.
Pour in the chicken or fish stock and bring to a gentle boil.
Add the coconut milk, kaffir lime leaves, and sliced red chilies. Stir well and simmer for about 5 minutes to infuse the flavors.
Add the fish sauce, lime juice, and brown sugar to the pot. Stir to combine.
Add the mushrooms and cherry tomatoes, and cook for 3-4 minutes until the vegetables have softened slightly.
Carefully stir in the fish pieces and simmer for 5-7 minutes until the fish is cooked through and flakes easily with a fork.
Taste the soup and adjust seasoning as needed with additional fish sauce, lime juice, or sugar.
Remove the pot from the heat and discard the lemongrass stalks and kaffir lime leaves.
Ladle the soup into bowls and garnish with chopped cilantro and sliced spring onions. Serve immediately.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 12.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
