Thai Fish Soup
photo by Peter J
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
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
directions
- 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).
- In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
- Add the chiles, scallions, cilantro, and fish.
- Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
- Simmer, uncovered, until the fish is just cooked. Remove from heat.
- Stir in the lime juice and the fish sauce, adding more if desired.
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Reviews
-
This was outstanding. I used around double the amount of fish (Trevalla) but that was only to bulk it up a bit because I was making as a light meal, it wouldn't have affected the overall taste so original quantity would also be fanstastic when used as a starter. Flavour was really well balanced and the last time I had a comparable Thai soup was in a very good Thai restaurant, but even then I think this was just a little better.
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