Thai Fish Soup
In this vibrant and fragrant recipe, rich coconut milk combines with a medley of fresh ingredients to create a harmonious and satisfying Coconut Seafood Soup. With shrimp, salmon, and an array of colorful vegetables, this dish provides a delightful blend of flavors, from zesty lime to aromatic lemongrass. Perfect for those looking to enjoy a bowl of comforting and nourishing seafood soup, infused with the essence of Southeast Asian cuisine.
— Constant Cookbook
Ingredients
- 1 tablespoon cooking oil
- 1 clove garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1/4 red onion, very sliced
- 1/2 red chili pepper, sliced (optional)
- 1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
- 4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
- 14-ounce can coconut milk
- 1 cup vegetable broth
- juice of 1/2 lime
- 1 tablespoon fish sauce
- 6 ounces shrimp, peeled and deveined
- 8 ounces salmon, cut into 1-inch chunks
- assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
- 1 tablespoon minced cilantro
Instructions
- In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.
- Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.
- Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.
Cook Time
20M
Prep Time
PT10M
Yield
4
Comments
No comments found.