Thai fish soup
Super easy
This Thai Fish Soup has all the flavor elements, typical of South East Asian cuisine.
Prep
Cook
| Category: | Main Dish Soup |
| Cuisine Type | Thai |
Ingredients
For
4
Serving(s)
Recipe
| 1 tablespoon(s) cooking oil |
| 1 Clove(s) garlic, minced |
| 1 teaspoon(s) fresh grated ginger |
| 1/4 thinly sliced red onion |
| 1/2 red chili pepper, sliced (optional) |
| 1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime) |
| 1 kaffir lime leaves, torn (substitute with peel of lemon or lime) |
| 1 14-ounce can coconut milk |
| 1 cup(s) vegetable broth |
| juice of 1/2 lime |
| 1 tablespoon(s) fish sauce |
| 6 ounces shrimp, peeled and deveined |
| 8 ounces salmon, cut into 1-inch chunks |
| assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc. - our prefference is for spinach and snap peas |
| 1 tablespoon minced cilantro |
Thai fish soup Directions
- In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.
- Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.
- Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.
