Thai Fish Soup with Coconut Milk and Lime Recipe
This gently spicy fish soup with coconut milk is a cousin of the famous Tom Kha, but here white fish takes the lead instead of chicken. In Thailand, soups like this often appear at shared family meals – they’re placed in the middle of the table and everyone ladles out a portion. At home it’s perfect as a warming lunch on a cooler day.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Creamy
Sour
Spicy
Umami
Citrusy
Warming
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- white fish fillet (e.g. cod, pollock) - 400 g
- coconut milk kokosowe z puszki - 400 ml
- vegetable or fish stock - 600 ml
- lemongrass - 1 stalk
- fresh ginger - 3 slices
- button mushrooms or oyster mushrooms - 150 g
- bell pepper czerwona - 1 piece
- fish sauce rybny - 2 tablespoons
- lime juice - 3 tablespoons
- sugar trzcinowy - 1 teaspoon
- red chili pepper - 1 piece
- fresh coriander - 3 tablespoons
Main Ingredient:
fish
Preparation
- Pour the stock into a pot and add the crushed lemongrass and ginger slices. Bring to a boil, then simmer over low heat for 5–7 minutes so the stock absorbs the aroma.
- Add the coconut milk to the pot, stir and bring back to a gentle simmer.
- Add the sliced mushrooms and bell pepper. Cook for 5–6 minutes over medium heat until the vegetables soften but are still slightly firm.
- Add the fish sauce, sugar and chili slices. Stir and cook for another 2 minutes.
- Gently place the pieces of fish into the soup. Simmer over low heat for 4–5 minutes, until the fish turns white and flakes easily when touched with a spoon.
- Turn off the heat and remove any visible pieces of lemongrass and ginger from the soup.
- Add the lime juice and gently stir. Taste the soup and, if needed, season with more fish sauce (saltiness) or lime juice (acidity).
- Serve the soup hot, sprinkled with fresh coriander. You can serve it with a bowl of jasmine rice on the side so everyone can add some to their bowl.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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