Thai Fish Soup Recipe

Name: Thai Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried lemon grass; 4 slices dried galanga root; 3 cups fish stock or 3 cups vegetable stock; 2 (14 ounce) cans coconut milk; 3 -6 small red chilies, cut into rounds; 3 scallions, minced; 2 tablespoons fresh cilantro, chopped; 3/4 lb white fish fillet, cut into bite-sized chunks; 2 limes, juice of; 3 tablespoons fish sauce

Servings: persons

1/4 cup dried lemon grass
4 slices dried galanga root
3 cups fish stock or 3 cups vegetable stock
2 (14 ounce) cans coconut milk
3 -6 small red chilies, cut into rounds
3 scallions, minced
2 tablespoons fresh cilantro, chopped
3/4 lb white fish fillet, cut into bite-sized chunks
2 limes, juice of
3 tablespoons fish sauce

1
Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
2
In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
3
Add the chiles, scallions, cilantro, and fish.
4
Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
5
Simmer, uncovered, until the fish is just cooked. Remove from heat.
6
Stir in the lime juice and the fish sauce, adding more if desired.

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* 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 10 ingredients. The key ingredients include: 1/4 cup dried lemon grass, 4 slices dried galanga root, 3 cups fish stock or 3 cups vegetable stock, 2 (14 ounce) cans coconut milk, and more.

Yes, Thai 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 Fish Soup

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