Thai Fish Soup Recipe
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5
2 reviews
Excellent
Thai Fish Soup Recipe
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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.
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Ingredients
- 6 cups chicken broth
- 12 ounce white fish about 2 filets, cut into bite-size chunks; examples: tilapia
- 1 Tbsp. galangal cut into think matchstick (ginger root* works as a substitute, root
- 2 lemongrass smashed and chopped into inch-long pieces, stalks
- 2 wild lime leaves substitute juice from half of one lime if you do not have access to lime leaves
- 2 tomatoes quartered, small
- 1/2 cup mushroom button or white, quartered
- 2 green onions chopped
- 4 tablespoons cilantro roughly chopped, fresh
- 2 Tbsp. Thai basil chopped (substitute regular basil if needed - you can also omit if you don't have any handy, fresh sweet leaves
- 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 Thai chili peppers seeded and sliced into rings, hot, to your taste
- lime juice juice from half a 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 Information
Show Details
Serving
1serving
Calories
122kcal
(6%)
Carbohydrates
5g
(2%)
Protein
21g
(42%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Cholesterol
50mg
(17%)
Sodium
1709mg
(71%)
Potassium
506mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
751IU
(15%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 122kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 1709mg | 71% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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