Thai Fish Soup
This flavorful coconut seafood soup is a harmonious blend of aromatic herbs and spices, tender shrimp, and chunks of savory salmon. The creamy coconut milk broth is delicately infused with fragrant lemongrass, zesty lime leaves, and a hint of spiciness from red chili pepper. Each spoonful offers a burst of vibrant flavors that will warm your soul and tantalize your taste buds. Dive into this comforting bowl of goodness and savor 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
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