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Thai fish soup recipe

54 ratings

A flavoursome Thai soup that is designed to be slurped, with a combination of spices that infuse the cod while cooking. Perfect as a light lunch or starter, or add some rice noodles while simmering for a more filling dish. See method

Serves 4
25 mins to prepare and 20 mins to cook
163 calories / serving

Ingredients

30ml groundnut oil
4 spring onions, finely sliced
1 shallot, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, julienned
1 lemongrass stalk
1 red chilli, de-seeded and finely diced
500g cod fillet, cut into large chunks
750ml fish stock
juice of 1 lime
1tbsp caster sugar
2tbsp fish sauce
50ml light soy sauce
1tbsp coriander, finely chopped
coriander sprigs, to garnish
black pepper

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
690kj
163kcal 8%
Fat
4g 6%
Saturates
1g 5%
Sugars
6g 7%
Salt
2.6g 44%

of the reference intake
Carbohydrate 6.4g Protein 24.9g Fibre 2g

Method

Heat the groundnut oil in a large, heavy-based saucepan set over a moderate heat. Saute the spring onions and shallot for 2-3 minutes, then add the garlic, ginger, red chilli and lemongrass. Continue to cook over a reduced heat, stirring occasionally, for 2-3 minutes.
Pour in the stock and lime juice and bring to a simmer, then add the chunks of cod and simmer for 3-4 minutes. Stir in the soy sauce, caster sugar and fish sauce and cook for a further 1-2 minutes to make sure the sugar has dissolved. Remove from the heat and stir in the chopped coriander.
Discard the lemongrass, then ladle into soup bowls. Garnish with black pepper and sprigs of coriander before serving.