Spicy Fish Thai Soup Recipe

Name: Spicy Fish Thai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 inch ginger grated; 3 cloves minced garlic; 1 inch onion sliced thinly shape of half moons; 2 tablespoons canola oil; 1 whole red pepper sliced; 1 green chili long, minced, optional; 1 teaspoon Thai red curry paste; 2 cups low sodium chicken stock; 2 tablespoons fish sauce may need more to taste; 1 tablespoon granulated sugar; 1 cup coconut milk; 2 ounces filets halibut

Servings: persons

1/2 inch ginger grated
3 cloves minced garlic
1 inch onion sliced thinly shape of half moons
2 tablespoons canola oil
1 whole red pepper sliced
1 green chili long, minced, optional
1 teaspoon Thai red curry paste
2 cups low sodium chicken stock
2 tablespoons fish sauce may need more to taste
1 tablespoon granulated sugar
1 cup coconut milk
2 ounces filets halibut

1
Pre-heat a large wok or deep soup pot.
2
Once hot (not screaming hot, but hot), add oil and drop heat to medium-low.
3
Than add the onions, garlic and grated ginger.
4
After 2 minutes, add the red pepper and chili.
5
Stir/cook until onions are translucent.
6
Add the Thai red curry paste and mix well with onions/peppers.
7
Then add chicken stock (or fish stock if you have it), fish sauce and granulated sugar.
8
Bring to a boil then reduce to a simmer.
9
Add 1 cup of coconut milk (I actually use a creamed coconut that comes in a box and add water - Let's Do...Organic makes this product). Do not boil! Otherwise, milk might curdle.
10
After 3 minutes, add the fish fillets and do not move! Make sure the fillets are covered with liquid and let cook for 7-9 minutes, depending on size of your fillet.
11
Serve hot in large bowls with or without rice!

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 inch ginger grated, 3 cloves minced garlic, 1 inch onion sliced thinly shape of half moons, 2 tablespoons canola oil, and more.

Yes, Spicy Fish Thai Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Fish Thai Soup

How did you like this recipe?

Frequently Asked Questions