Thai Fish Soup Recipe

Dive into a flavorful adventure with this Thai Fish Soup, inspired by the beloved Moosewood cookbook! This vibrant and aromatic soup is well worth the hunt for dried galanga (or lucky you, fresh lemongrass!). Imagine tender fish simmered in rich coconut milk, infused with zesty lime, fragrant cilantro, and spicy chilies. Easily customizable, this recipe is a weeknight winner, perfect for a light yet satisfying meal. Feel free to add broccoli for extra nutrition and texture.

Prep Time 15 mins
Cook Time 35 mins
Calories 352.2 kcal
Protein 35g
Rating 5.0 (2 Reviews)
Thai Fish Soup 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Fish Soup

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How to Make Thai Fish Soup

  1. In a small saucepan, simmer the sliced laos root and lemongrass in 1 cup of fish stock for 30 minutes.
  2. Remove from heat and strain the mixture, reserving the infused stock. Discard solids.
  3. In a large saucepan, combine the coconut milk and the remaining 2 cups of fish stock. Bring to a gentle simmer over medium heat for 5 minutes.
  4. Add the chilies, scallions, and cilantro to the coconut milk mixture.
  5. Add the reserved infused stock to the saucepan.
  6. Gently add the fish fillets and optional broccoli florets.
  7. Simmer, uncovered, for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
  8. Remove from heat and stir in the lime juice and fish sauce to taste.
  9. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

40g

Fat

110g

Carbs

5g