Fragrant Spicy Fish Soup Recipe – Thai Special
Experience the vibrant taste of Thailand with this Fragrant Thai Spicy Fish Soup. This aromatic dish combines tender fish fillets with a broth infused with lemongrass, ginger, garlic, and fresh chilies, creating a harmonious balance of spicy, tangy, and savory flavors. The addition of coconut milk adds a creamy richness, making this soup a comforting choice for any occasion. Whether served as a starter or a main course, it’s sure to delight your taste buds and warm your soul.
- 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 Selection: Opt for firm white fish like cod, tilapia, or snapper for the best texture.
Adjusting Spice Level: Modify the number of fresh red chilies to control the heat according to your preference.
Herb Variations: Incorporate Thai basil or cilantro for added freshness and aroma.
Additional Vegetables: Enhance the soup with mushrooms, bamboo shoots, or baby corn for extra texture and flavor.
Serving Suggestion: Pair with steamed jasmine rice to complement the soup’s rich flavors.
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
