Thai fish soup with coconut milk is a delicious soup with a strong oriental flavor. How to make Thai fish soup? Discover the recipe for fish soup with coconut milk!

Thai fish soup with coconut milk is an incredibly aromatic soup, inspired by Thai tom yum soup. Thai fish soup can be enjoyed alone or with various additions such as noodles (especially rice, chow mein, or konjac), rice, dumplings, or meatballs.
My Thai fish soup with salmon and shrimp is very easy to prepare, but a bit time-consuming due to the Thai broth without which it wouldn't be as aromatic. The broth should be cooked for about 30 minutes, but it is an essential element of this meal. If you want to use frozen shrimp in this dish, first thaw them in cold water. Additionally, if you have shrimp shells, you can add them to the broth and cook together with the other ingredients - it will greatly enhance the soup's flavor.
Salmon is a rich source of high-quality protein; exogenous amino acids not produced in the body (leucine, lysine, isoleucine, and valine); polyunsaturated fatty acids, including omega-3 acids; vitamin D; B vitamins; selenium; phosphorus and magnesium.
How to make Thai fish soup with coconut milk? Discover the simple recipe for Thai fish soup!

Thai fish soup

Print Recipe

Total Time 10

Servings: 1 servings

Calories: 628.0003

Ingredients Method Nutrition

Ingredients

100 g Salmon 1 small fillet
60 g Tiger prawns 5 medium pieces
100 g Coconut milk just under 1 cup
10 g Curry paste (e.g., red or tom yum) 1 tablespoon
10 g Ginger about 2 cm piece
5 g Garlic 1 clove
10 g Soy sauce 1 tablespoon
10 g Fish sauce 1 tablespoon
6 g Lime juice / Lemon juice 1 tablespoon
10 g Calorie-free sweetener e.g., erythritol 1 tablespoon
10 g Coconut oil 1 tablespoon
Ground lemongrass
Red chilli pepper optionally
Coriander / Parsley optionally
45 g Thai broth (check the recipe) Carrot 1 small piece
70 g Leek 1 piece
30 g Onion 1 small piece
20 g Red chilli pepper 1 medium piece
10 g Ginger 1 piece
5 g Garlic 1 clove
10 g Soy sauce 1 tablespoon
10 g Fish sauce 1 tablespoon
10 g Calorie-free sweetener e.g., erythritol 1 tablespoon
6 g Lime juice / Lemon juice 1 tablespoon
Fresh or dried lemongrass
Coriander / Parsley
Shrimp shells optionally
Salt

Method

Prepare the Thai broth (check the recipe).
If using frozen shrimp, first thaw them in cold water. Clean and peel the shrimp (they can be left with tails, and if they have shells, it is worth adding them to the broth preparation). Clean the salmon, remove the skin and cut into about 2 cm pieces.
Peel and press the garlic through a crusher or finely chop. Wash, peel and grate the ginger on a fine grater. In a saucepan, place coconut oil, curry paste (e.g., red or tom yum), garlic, ground lemongrass (about 1 teaspoon), and ginger. Fry for about 2 minutes over medium heat, constantly stirring and crushing the paste with a spatula.
Once the ingredients combine and start to smell intense - pour hot Thai broth. Add fish sauce and soy sauce and bring to a boil. Then add the salmon and shrimp. Cook for about 5-7 minutes.
Pour in the coconut milk and bring to a boil again. At the end, add the juice squeezed from the lime/lemon and sweetener. Mix well.
Serve on a plate and optionally garnish with fresh coriander/parsley leaves and chili slices.