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–+ servings
spicy thai fish stew

Thai Fish Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Thai
Servings 4 servings

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

For an authentic taste, ensure to use fresh ingredients like kaffir lime leaves and lemongrass which are crucial for the flavor profile. You can adjust the level of spiciness by adding more or less red curry paste or fresh chili. Also, be cautious not to overcook the fish to maintain its tender texture.
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