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Thai fish soup recipe
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57 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
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
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Energy
690kj
163kcal
8%
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Fat
4g
6%
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Saturates
1g
5%
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Sugars
6g
7%
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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.