In just 20 minutes, whisk yourself away to Thailand with our Thai Fish Soup recipe! Packed with mushrooms, tomatoes, onions, and vibrant spices, it’s a quick, mouth-watering escape.
My husband and I took a trip to Thailand years ago. It was such an incredible trip; the main reason I wanted to travel there was to try the food.
It completely opened my world to new flavors and experiences, and I love Thai food now more than ever.
Table of Contents
Reasons to Love This Thai Soup
- Ready in just 20 minutes, this Thai Soup recipe is perfect for a fast, flavorful meal.
- I love that this soup has exotic flavors and offers a unique taste of Thailand with a delightful blend of spices.
- Thai Hot and Sour Fish Soup is versatile and easily adaptable to various dietary preferences.
Recipe Ingredients
- Galangal Root: Similar to ginger, galangal adds a sharp, citrusy flavor. It’s essential for an authentic Thai taste and brings depth and a slightly spicy note to the broth.
- Lemongrass: Its lemony, slightly minty flavor adds freshness and zest.
- Thai Chili Peppers: They bring a spicy kick and add a bit of heat.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options:
- Consider garnishing with fresh cilantro for citrusy freshness and thinly sliced green onions for crunch.
- Lime wedges let guests add zesty flavor, while red chili peppers introduce heat.
- Crispy fried garlic chips, fresh bean sprouts, and aromatic Thai basil leaves further enrich the dish.
- For a nutty crunch, sprinkle toasted sesame seeds or crushed peanuts.
How to Make Thai Fish Soup
Step #1: Bring the chicken broth, galangal (or ginger) root, lemongrass, and hot Thai pepper to a boil in a heavy pot over medium-high heat.
Step #2: Stir in the fish sauce, mushrooms, basil, lime leaves (or juice, if substituting), and tomatoes, then reduce heat to medium-low. Let it simmer for about ten minutes.
Step #3: Meanwhile, in your serving bowl (or divide among individual soup bowls), place the cilantro, green onions, and lime juice, and give the bowl a little swirl.
Step #4: Add the chunks of fish and continue to simmer until the fish is opaque and cooked through (just a few minutes).
Step #5: Remove the lemongrass stalks and lime leaves, and discard.
Step #6: Transfer the soup to your serving dish (or individual bowls). The cilantro and green onions will rise to the top and maintain their fresh flavors.
Expert Tip
Gently simmer the fish. Thai fish soup benefits from delicate cooking; avoid boiling once the fish is added. This ensures the fish remains tender and doesn’t become tough or overcooked.
Frequently Asked Questions
Firm white fish like tilapia, cod, or halibut are ideal as they hold up well during cooking and absorb the flavors nicely.
Fresh lime juice is preferred for its vibrant flavor, but bottled lime juice can be used in a pinch.
Storage Info
To store this Tilapia Soup, place it in an airtight container in the refrigerator, where it will remain good for up to 3 days. Freezing is possible, but it’s best to remove the fish before freezing to avoid a rubbery texture upon reheating.
To reheat, thaw in the fridge if frozen, then gently warm on the stove over low heat until heated through. Avoid boiling to preserve the soup’s texture and flavors.
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Thai Fish Soup Recipe
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Ingredients
- 6 cups chicken broth
- 12 ounce about 2 filets of white fish, cut into bite-size chunks (I’ve had good success with Tilapia, which is cheap and holds up well in the freezer)
- 1 Tbsp. galangal root - cut into think matchstick (ginger root* works as a substitute)
- 2 stalks lemongrass** - smashed and chopped into inch-long pieces
- 2 wild lime leaves - substitute juice from half of one lime if you do not have access to lime leaves
- 2 small tomatoes - quartered
- 1/2 cup mushroom - button or white, quartered
- 2 green onions - chopped
- 4 tablespoons fresh cilantro - roughly chopped
- 2 Tbsp. fresh sweet Thai basil leaves - chopped (substitute regular basil if needed – you can also omit if you don’t have any handy)
- 1 tablespoon fish sauce - Sorry, no substitutes! You can find this in almost any grocery store in the Asian foods aisle. It is called for in the majority of Thai dishes, so it is a great pantry staple. The Red Boat brand has a paleo-friendly version.
- 1-2 hot Thai chili peppers*** to your taste - seeded and sliced into rings
- Juice from half of one lime
Instructions
- Bring the chicken broth, galangal (or ginger) root, lemongrass, and hot Thai pepper to a boil in a heavy pot over medium-high heat.
- Stir in the fish sauce, mushrooms, basil, lime leaves (or juice, if substituting), and tomatoes, then reduce heat to medium-low. Let it simmer for about ten minutes.
- Meanwhile, in your serving bowl (or divide among individual soup bowls), place the cilantro, green onions, and lime juice, and give the bowl a little swirl.
- Add the chunks of fish and continue to simmer until the fish is opaque and cooked through (just a few minutes).
- Remove the lemongrass stalks and lime leaves, and discard.
- Transfer the soup to your serving dish (or individual bowls). The cilantro and green onions will rise to the top and maintain their fresh flavors.
NOTES
Nutrition
I love Thai food.
Me, too!