Thai-style fish soup

by - 2:37 PM

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I highly recommend this soup! The ginger and lime in here take over and I didn’t even notice a fishy flavor.  Maybe it was just unfishy fish. Whatever it was I liked it. I ate all the left overs too so don’t go looking for them.


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The recipe was inspired and quite adapted from this Thai styled chicken soup recipe from this soup book that I can’t remember the name of but looked like that. Google is being no help right now sorry.


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So here’s how it started, a few edamame, garlic and ginger just sitting there and next thing you know, we had soup!

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Mince garlic and half of the green onions, sautéed In coconut oil.

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add coconut milk  to broth, saving some to add to soup at the end.


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add sautéed  garlic and onion tops


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and fish sauce


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In same pan lightly sauté fish pieces, to capture all the garlic flavor


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add fish to broth

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and lime zest

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Finely mince fresh ginger and add to soup.

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and add seeded red pepper.


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bring to boil, then simmer.


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simmer about 10 minutes.


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add a bit more coconut milk, edamame, and remaining green onion Then serve.



Thai-style Fish Soup


  • 1 tsp coconut oil
  • 2 cloves garlic, minced
  • 1 small red jalapeno (or other hot red pepper),seeded and chopped
  • 1 lime, zested, (and then juiced and reserved for  another purpose)
  • 1-2 green onion tops, finely sliced, divided
  • 1 quart chicken or fish stock
  • 3/4 pound cod fish, cut into small pieces
  • 1 1-inch piece of fresh ginger, finely diced
  • 1-2 Tbsp fish sauce
  • 1 tsp sugar
  • 1 can coconut milk, (not lite is better), divided
  • 2/3 cup edamame, cooked and shelled
  • small bunch of cilantro, snipped  (optional)

   Mince the garlic, and sauté in coconut oil until soft and translucent; add half the green onions

   Warm the broth, then add the coconut milk; add sautéed garlic and onion and fish sauce. and simmer gently  Lightly sauté the fish pieces in the pan the garlic was sautéed in; add fish to stock;  add 1 Tablespoon lime zest, minced fresh ginger and red pepper; Bring just to a boil, then lower to a simmer for about 10 minutes; add edamame; 
  Serve with more green onions, add a bit more coconut milk and cilantro, if desired

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