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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Spicy Fish Thai Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions