Thai fish soup
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!
Preparation time: 10 min + preparation time for the broth
Calories: 628
Protein: 46 g
Carbohydrates: 15 g
Fats: 50 g
Ingredients for Thai fish soup:
- Salmon 1 small fillet (100 g)
- Tiger prawns 5 medium pieces (60 g)
- Coconut milk just under 1 cup (100 g)
- Curry paste (e.g., red or tom yum) 1 tablespoon (10 g)
- Ginger about 2 cm piece (10 g)
- Garlic 1 clove (5 g)
- Soy sauce 1 tablespoon (10 g)
- Fish sauce 1 tablespoon (10 g)
- Lime juice / Lemon juice 1 tablespoon (6 g)
- Calorie-free sweetener e.g., erythritol 1 tablespoon (10 g)
- Coconut oil 1 tablespoon (10 g)
- Ground lemongrass
- Red chilli pepper optionally
- Coriander / Parsley optionally
- Thai broth (check the recipe)
- Carrot 1 small piece (45 g)
- Leek 1 piece (70 g)
- Onion 1 small piece (30 g)
- Red chilli pepper 1 medium piece (20 g)
- Ginger 1 piece (10 g)
- Garlic 1 clove (5 g)
- Soy sauce 1 tablespoon (10 g)
- Fish sauce 1 tablespoon (10 g)
- Calorie-free sweetener e.g., erythritol 1 tablespoon (10 g)
- Lime juice / Lemon juice 1 tablespoon (6 g)
- Fresh or dried lemongrass
- Coriander / Parsley
- Shrimp shells optionally
- Salt
Preparation of Thai fish soup:
Step 1: Prepare the Thai broth (check the recipe).
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Serve on a plate and optionally garnish with fresh coriander/parsley leaves and chili slices.
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