1/1 Photo of Thai Fish Soup
Aunt Cookie's Note:
From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.
My Private Note
Units: US | Metric
- 1/4 cup dried lemon grass
- 4 slices dried galanga root
- 3 cups fish stock or 3 cups vegetable stock
- 2 (14 ounce) cans coconut milk
- 3 -6 small red chilies, cut into rounds
- 3 scallions, minced
- 2 tablespoons fresh cilantro, chopped
- 3/4 lb white fish fillet, cut into bite-sized chunks
- 2 limes, juice of
- 3 tablespoons fish sauce
- 1Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
- 2In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
- 3Add the chiles, scallions, cilantro, and fish.
- 4Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
- 5Simmer, uncovered, until the fish is just cooked. Remove from heat.
- 6Stir in the lime juice and the fish sauce, adding more if desired.
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Nutritional Facts for Thai Fish Soup
Serving Size: 1 (359 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 352.1
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 22.0 g
- Cholesterol 39.2 mg
- Sodium 989.7 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 3.5 g
- Sugars 10.1 g
- Protein 17.7 g
The following items or measurements are not included:
dried lemon grass