Imagine the warm aroma of coconut mingling with the zest of lime, enveloping your kitchen as you prepare a Thai Fish Soup.
It’s a comforting, easy-to-make dish that combines the freshness of lime leaves and lemongrass with the rich creaminess of coconut milk.
Watch as simple ingredients transform into a vibrant, flavorful soup that feels both exotic and familiar.
Let’s bring this delightful dish to life together!
Kitchen Tools Required
- 1 Medium Pot
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 kaffir lime leaves
- 1 stalk lemongrass, smashed
- 1 pound white fish fillets, cut into chunks
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped
- 2 green onions, sliced
- 1 red chili, sliced (optional)
- Salt to taste
Cook & Prep Time
To efficiently manage your time while preparing Thai Fish Soup, follow this timeline:
- Reading the Recipe (5 minutes)
- Allocate time to read through the recipe and instructions to understand the steps involved.
- Prep Work (15 minutes)
- 0:00-2:00 minutes: Gather all your equipment and ingredients.
- 2:00-5:00 minutes: Slice the mushrooms and halve the cherry tomatoes.
- 5:00-8:00 minutes: Smash the lemongrass and chop the cilantro.
- 8:00-11:00 minutes: Cut the fish fillets into chunks.
- 11:00-13:00 minutes: Slice the green onions and red chili (if using).
- 13:00-15:00 minutes: Measure out the vegetable oil, red curry paste, chicken broth, coconut milk, fish sauce, brown sugar, and lime juice.
- Cooking (20 minutes)
- 15:00-16:00 minutes: Heat the vegetable oil in a medium pot over medium heat.
- 16:00-17:00 minutes: Add red curry paste and sauté for 1 minute until fragrant.
- 17:00-18:00 minutes: Pour in the chicken broth and bring to a simmer.
- 18:00-23:00 minutes: Stir in coconut milk, fish sauce, and brown sugar.
- 23:00-28:00 minutes: Add kaffir lime leaves and lemongrass, and simmer for 10 minutes.
- 28:00-33:00 minutes: Add the fish chunks and mushrooms, cook for 5 minutes.
- 33:00-35:00 minutes: Stir in cherry tomatoes and lime juice, cook for 2-3 minutes.
- Resting & Garnishing (5 minutes)
- 35:00-40:00 minutes: Remove from heat, let the soup rest, and garnish with cilantro, green onions, and sliced red chili.
- Adjust Seasoning & Serve (5 minutes)
- 40:00-45:00 minutes: Taste and adjust seasoning with salt if needed. Serve the soup.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a medium pot over medium heat.
Add the red curry paste and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Stir in the coconut milk, fish sauce, and brown sugar.
Add the kaffir lime leaves and lemongrass to the pot.
Simmer the soup for 10 minutes to infuse the flavors.
Add the fish chunks and mushrooms and cook for 5 minutes.
Stir in the cherry tomatoes and lime juice.
Cook for an additional 2-3 minutes until the fish is cooked through.
Remove from heat and let the soup rest for 5 minutes.
Garnish with cilantro, green onions, and sliced red chili before serving.
Taste and adjust seasoning with salt if needed.
Serving Tips
- Steamed Jasmine Rice: A perfect complement to soak up the rich and flavorful broth.
- Crusty Bread: Ideal for dipping and enjoying every last drop of the delicious soup.
- Fresh Salad: A light green salad with a tangy dressing can offer a revitalizing contrast to the soup.
- Rice Noodles: Add a serving of cooked rice noodles to the soup for a heartier meal.
- Lime Wedges: Provide extra lime wedges for those who enjoy a zesty kick.
Storage
To store Thai Fish Soup, let it cool.
Transfer to airtight containers and refrigerate for up to 3 days.
For extended storage, freeze for up to 2 months.
Reheat thoroughly before serving.
Freezing
To freeze Thai fish soup, let it cool completely.
Then transfer it to airtight containers. Leave some space for expansion.
Freeze for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheating
To reheat Thai Fish Soup, gently warm it on the stove over low heat.
Stir occasionally to prevent overcooking the fish.
Avoid microwaving to maintain texture and flavor.
Final Thoughts
Thai Fish Soup is a delightful dish that brings the vibrant flavors of Thailand right to your kitchen.
With its rich and creamy coconut base, accented by the zesty notes of lime and the aromatic presence of lemongrass and kaffir lime leaves, this soup is truly a treat for the senses.
The combination of tender fish chunks, earthy mushrooms, and juicy cherry tomatoes creates a harmonious blend of textures.
Remember, the key to achieving the authentic taste lies in using fresh ingredients.
Additionally, you can easily adjust the level of spiciness to suit your preference by modifying the amount of red curry paste or fresh chili.
Finally, don’t forget to garnish with fresh cilantro and green onions to add a burst of freshness to this comforting and flavorful soup.
Enjoy this Thai Fish Soup as a main course and savor the delicious taste of Thailand in every spoonful.
Frequently Asked Questions
Can I Substitute the Fish With Another Protein?
Yes, you can substitute fish with chicken or tofu. Verify you adjust cooking times: cook chicken for 10 minutes or tofu until heated through. Maintain the dish’s flavor profile by keeping all other ingredients and techniques consistent.
What Type of White Fish Is Best for This Recipe?
You should choose firm white fish like cod, haddock, or halibut for this dish. These types hold their shape well during cooking, absorbing the soup’s flavors without falling apart, ensuring a delightful texture and taste.
How Can I Make This Soup Vegetarian?
Substitute fish with tofu or tempeh for a vegetarian option. Use vegetable broth instead of chicken broth. Omit fish sauce; add soy sauce for umami. Make certain you maintain the same cooking and resting times for best flavor.
Are There Alternative Ingredients for Kaffir Lime Leaves?
You can substitute kaffir lime leaves with a combination of lime zest and fresh basil. Use about one teaspoon of lime zest and a few basil leaves to mimic the unique citrusy aroma and flavor in your dish.
How Spicy Is This Soup on a Scale of 1 to 10?
On a scale of 1 to 10, you’d likely rate this soup around a 5. The red curry paste and optional red chili provide moderate heat, balanced by coconut milk and lime juice, ensuring a harmonious flavor profile.
Thai Fish Soup
Equipment
- 1 medium pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 4 cup chicken broth
- 1 can coconut milk (14 oz)
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 kaffir lime leaves
- 1 stalk lemongrass smashed
- 1 pound white fish fillets cut into chunks
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro leaves chopped
- 2 green onions sliced
- 1 red chili sliced (optional)
- Salt to taste
Instructions
- Heat the vegetable oil in a medium pot over medium heat.
- Add the red curry paste and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the coconut milk, fish sauce, and brown sugar.
- Add the kaffir lime leaves and lemongrass to the pot.
- Simmer the soup for 10 minutes to infuse the flavors.
- Add the fish chunks and mushrooms and cook for 5 minutes.
- Stir in the cherry tomatoes and lime juice.
- Cook for an additional 2-3 minutes until the fish is cooked through.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with cilantro, green onions, and sliced red chili before serving.
- Taste and adjust seasoning with salt if needed.
Notes
