Fragrant Spicy Fish Soup Recipe – Thai Special
Fragrant Spicy Fish Soup is a vibrant, aromatic dish that combines the delicate flavors of fish with the bold, zesty heat of Southeast Asian spices. Infused with fragrant ingredients like lemongrass, ginger, garlic, and fresh chilies, this soup offers a perfect balance of savory, spicy, and tangy flavors. The addition of coconut milk provides a creamy richness, while fresh herbs like cilantro and basil brighten the dish with their refreshing notes. Whether served as a light dinner or a starter to a larger meal, this flavorful and satisfying soup is sure to warm you up and excite your taste buds with every spoonful.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Fragrant Spicy Fish Soup Ingredients:
- 1 lb (450g) firm white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, thinly sliced
- 2 stalks lemongrass, cut into 3-inch pieces and smashed with the back of a knife
- 2-3 fresh red chilies, sliced (or more to taste)
- 4 cups (960ml) fish stock or water
- 1 cup (240ml) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar (or palm sugar)
- 1 lime, juiced (plus extra wedges for serving)
- 1/2 cup fresh cilantro leaves, chopped (for garnish)
- 1/2 cup Thai basil or regular basil leaves, chopped (for garnish)
- Optional: 1/2 cup sliced mushrooms, bamboo shoots, or baby corn for added texture
How to make Fragrant Spicy Fish Soup :
Prepare the Aromatics:Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, garlic, ginger, and lemongrass. Sauté for 3-4 minutes until fragrant and softened.
Add the Stock and Simmer:Pour in the fish stock (or water) and bring it to a simmer. Allow the broth to cook for 5-7 minutes, so the flavors from the aromatics infuse the liquid.
Add the Coconut Milk and Seasoning:Stir in the coconut milk, fish sauce, and sugar. Taste the broth and adjust the seasoning with more fish sauce, sugar, or lime juice as needed for balance. Let the soup simmer for another 5 minutes.
Cook the Fish:Gently add the fish pieces into the broth. Allow them to cook for about 4-5 minutes, or until the fish is just cooked through and flakes easily with a fork. If adding mushrooms, bamboo shoots, or baby corn, add them at this stage and cook for an additional 2-3 minutes.
Final Touches:Add the fresh chili slices (more or less to taste) and lime juice to the soup. Taste one last time and adjust the seasoning for saltiness, sweetness, or acidity.
Serve:Ladle the soup into bowls and garnish with chopped cilantro and basil. Serve with lime wedges on the side for extra zing.
Recipe Notes:
Fish:Use firm white fish like cod or tilapia. Avoid delicate fish like salmon.
Coconut Milk:Full-fat coconut milk gives a creamy texture, but you can use light coconut milk for a lighter version.
Add-ins:Feel free to add vegetables like mushrooms, baby corn, or bamboo shoots for extra texture.
Balance:Adjust the sweetness (sugar) and acidity (lime juice) to taste for the perfect balance of flavors.
Serve:Garnish with fresh herbs like cilantro and basil, and serve with lime wedges for extra zing.
