Thai Fish Soup

By: 

Co+op

Total Time: 

35 minutes

Servings: 

4

Don't let the complexity of flavors in this delightful Thai soup fool you—it's quick and easy to prepare.

Don't let the complexity of flavors in this delightful Thai soup fool you—it's quick and easy to prepare. Works great as a main dish and can easily go vegetarian with tofu and tamari.

Ingredients

  • 3 cups chicken or vegetable broth
  • 1 half-inch piece of ginger, peeled and sliced
  • 2 stalks lemongrass, peeled, trimmed and minced
  • 1/2 cup fresh lime juice (about 3 limes)
  • 2 medium jalapeños, seeded and diced
  • 2 tablespoons fish sauce (or tamari)
  • 1 cup carrots, peeled and sliced
  • 1 1/2 cups mushrooms, sliced
  • 1 1/2 cups light coconut milk
  • 2 tablespoons cilantro, minced
  • 12 ounces white fish fillets (such as tilapia or flounder), cut into 2-inch wide pieces

Preparation

In a large stock pot, combine the broth, ginger, lemongrass, lime juice, jalapeños and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the carrots, mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked.

Serving Suggestions

Just add a spring roll appetizer to this main-dish soup for a quick meal. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish.

Tips & Notes

For a vegetarian/vegan version, substitute small chunks of extra firm tofu for the fish, opt for vegetable broth and use tamari instead of fish sauce.

Nutritional Information

Calories: 294, Fat: 12 g, Cholesterol: 46 mg, Sodium: 1076 mg, Carbohydrate: 46 g, Dietary Fiber: 2 g, Protein: 23 g

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