Thai Coconut Fish Soup Recipe

Name: Thai Coconut Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Finely Chopped Lemongrass; 1 piece Ginger, About Half The Size Of Your Thumb, Peeled And Finely Chopped; 1 clove Garlic, Finely Chopped; 2-1/2 teaspoons Asian Chili Sauce; 1 Tablespoon Olive Oil; 4 cups Chicken Stock; 1 can (14 Oz. Size) Coconut Milk; 3 Tablespoons Oyster Sauce; 1 Tablespoon Lime Juice; 1 teaspoon Sea Salt; 2-1/2 teaspoons Red Curry Paste; 1 stalk Lemongrass, 2-3 Inches; 4 whole Fillets Of Sole Or Other White Fish; 3 cups Frozen Spinach Leaves, Or A Handful Of Fresh; Optional Garnish: Chopped Cilantro

Servings: persons

2 Tablespoons Finely Chopped Lemongrass
1 piece Ginger, About Half The Size Of Your Thumb, Peeled And Finely Chopped
1 clove Garlic, Finely Chopped
2-1/2 teaspoons Asian Chili Sauce
1 Tablespoon Olive Oil
4 cups Chicken Stock
1 can (14 Oz. Size) Coconut Milk
3 Tablespoons Oyster Sauce
1 Tablespoon Lime Juice
1 teaspoon Sea Salt
2-1/2 teaspoons Red Curry Paste
1 stalk Lemongrass, 2-3 Inches
4 whole Fillets Of Sole Or Other White Fish
3 cups Frozen Spinach Leaves, Or A Handful Of Fresh
Optional Garnish: Chopped Cilantro

1
Throw the chopped lemongrass, ginger, garlic and chili sauce into a stock pot with a little oil. Saute ingredients over medium heat until fragrant and tender, about 5 minutes.
2
Add all of the remaining ingredients except spinach and fish. Bring to a boil, then lower the heat a bit and allow it to simmer for about 20 minutes.
3
Meanwhile, start cooking some rice (if you're using it) and slice the fish fillets into bite size chunks.
4
Add fish and spinach after the broth has simmered for 20 minutes. Turn heat up to medium-high and allow it to cook, with the lid on, until fish is opaque. This should take about 10 minutes (15 if you're paranoid like me).
5
Serve with some fresh chopped cilantro and enjoy!

527

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.

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

You need 15 ingredients. The key ingredients include: 2 Tablespoons Finely Chopped Lemongrass, 1 piece Ginger, About Half The Size Of Your Thumb, Peeled And Finely Chopped, 1 clove Garlic, Finely Chopped, 2-1/2 teaspoons Asian Chili Sauce, and more.

Yes, Thai Coconut Fish 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.

Thai Coconut Fish Soup

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