Ingredients for Thai Fish Soup
- Dried Lemon Grass
- Galanga Root
- Fish Stock
- 1 can (13.5 oz) coconut milk
- Red Chilies
- 2 scallions, thinly sliced
- Fresh Cilantro
- White Fish Fillet
- Limes, Juice Of
- 1-2 tablespoons fish sauce (to taste)
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How to Make Thai Fish Soup
- In a small saucepan, simmer the sliced laos root and lemongrass in 1 cup of fish stock for 30 minutes.
- Remove from heat and strain the mixture, reserving the infused stock. Discard solids.
- 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.
- Add the chilies, scallions, and cilantro to the coconut milk mixture.
- Add the reserved infused stock to the saucepan.
- Gently add the fish fillets and optional broccoli florets.
- Simmer, uncovered, for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
- Remove from heat and stir in the lime juice and fish sauce to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
40g
Fat
110g
Carbs
5g