Thai Fish Soup Recipe
In just 20 minutes, whisk yourself away to Thailand with our Thai Fish Soup recipe! Packed with mushrooms, tomatoes, onions, and vibrant spices, it's a quick, mouth-watering escape.
Servings: 4 Servings
Calories: 122kcal
Equipment
- Classic Zester/Grate
Ingredients
- 6 cups chicken broth
- 12 ounce about 2 filets of white fish, cut into bite-size chunks (I've had good success with Tilapia, which is cheap and holds up well in the freezer)
- 1 Tbsp. galangal root cut into think matchstick (ginger root* works as a substitute)
- 2 stalks lemongrass** smashed and chopped into inch-long pieces
- 2 wild lime leaves substitute juice from half of one lime if you do not have access to lime leaves
- 2 small tomatoes quartered
- 1/2 cup mushroom button or white, quartered
- 2 green onions chopped
- 4 tablespoons fresh cilantro roughly chopped
- 2 Tbsp. fresh sweet Thai basil leaves chopped (substitute regular basil if needed - you can also omit if you don't have any handy)
- 1 tablespoon fish sauce Sorry, no substitutes! You can find this in almost any grocery store in the Asian foods aisle. It is called for in the majority of Thai dishes, so it is a great pantry staple. The Red Boat brand has a paleo-friendly version.
- 1-2 hot Thai chili peppers*** to your taste seeded and sliced into rings
- Juice from half of one lime
Instructions
- Bring the chicken broth, galangal (or ginger) root, lemongrass, and hot Thai pepper to a boil in a heavy pot over medium-high heat.
- Stir in the fish sauce, mushrooms, basil, lime leaves (or juice, if substituting), and tomatoes, then reduce heat to medium-low. Let it simmer for about ten minutes.
- Meanwhile, in your serving bowl (or divide among individual soup bowls), place the cilantro, green onions, and lime juice, and give the bowl a little swirl.
- Add the chunks of fish and continue to simmer until the fish is opaque and cooked through (just a few minutes).
- Remove the lemongrass stalks and lime leaves, and discard.
- Transfer the soup to your serving dish (or individual bowls). The cilantro and green onions will rise to the top and maintain their fresh flavors.
Notes
Did you know that the easiest way to remove ginger peel is with a spoon? Seriously, give it a try. I peel mine once I buy it, then freeze it. I use my microplane zester to grate the frozen ginger directly into my dishes.
** You can usually find lemongrass among the other spices in your produce section. It freezes nicely if you have extra left in your pack!
*** I buy these peppers by the handful and keep them in my freezer. They are so small that they thaw in just minutes. Be sure to wash your hands thoroughly after handling them and avoid contact with your eyes!
To store this Tilapia Soup, place it in an airtight container in the refrigerator, where it will remain good for up to 3 days. Freezing is possible, but it's best to remove the fish before freezing to avoid a rubbery texture upon reheating.
To reheat, thaw in the fridge if frozen, then gently warm on the stove over low heat until heated through. Avoid boiling to preserve the soup's texture and flavors.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 5g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 1709mg | Potassium: 506mg | Fiber: 1g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg
