Thai Fish Soup Recipe (Thailand)

Ingredients:

• White fish (tilapia, basa, or any boneless fish): 500g (cut into cubes)
• Coconut milk: 1 cup
• Water or fish stock: 2 cups
• Lemongrass: 2 stalks (bruised and chopped)
• Kaffir lime leaves: 4–5 (torn)
• Galangal (Thai ginger): 5–6 slices (can substitute with regular ginger)
• Thai red chili or bell pepper: 2–3 (sliced or chopped)
• Garlic: 2–3 cloves (minced)
• Fish sauce: 2 tbsp
• Lime juice: 2 tbsp
• Fresh coriander leaves: for garnish
• Salt and sugar: to taste

Preparation:

1. Make the Broth:
   1. Heat water or fish stock in a pot.
   1. Add lemongrass, galangal, kaffir lime leaves, and garlic. Boil for 5–7 minutes to infuse flavors.
2. Add Fish and Coconut Milk:
   1. Add fish cubes and cook for 3–4 minutes.
   1. Then pour in the coconut milk and simmer for another 2–3 minutes.
3. Seasoning:
   1. Add fish sauce, sugar, and lime juice. Adjust to your taste.
   1. Add chili if you prefer it spicy.
4. Serving:
   1. Serve the soup hot in bowls. Garnish with fresh coriander leaves.

Best With:

Enjoy with steamed rice or rice noodles for a wholesome Thai meal.