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Thai fish soup recipe

Thai fish soup recipe

50 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

  1. 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.
  2. 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.
  3. Discard the lemongrass, then ladle into soup bowls. Garnish with black pepper and sprigs of coriander before serving.

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