Ingredients
For the Soup
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500g white fish fillets (cod, haddock or sea bass), cut into large chunks
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1tbsp vegetable oil
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1 small onion (120g), finely sliced
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3 garlic cloves, finely minced
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20g fresh ginger, finely grated
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1 red chilli, finely sliced
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400ml coconut milk
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750ml fish stock
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1tbsp fish sauce
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2tsp brown sugar
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2 lime leaves, finely sliced
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1 lime, juiced
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150g mushrooms, sliced
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1 red bell pepper, thinly sliced
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100g sugar snap peas
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1/2tsp salt
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1/4tsp black pepper
To Garnish
Method
A fragrant, creamy Thai-inspired fish soup with coconut milk, aromatic herbs, fresh vegetables, and tender white fish. Perfect for a light yet satisfying meal.
Step 1: Prepare the Ingredients
Slice the onion, mushrooms, bell pepper, chilli and spring onion.
Mince the garlic, grate the ginger and cut the fish into large bite-sized chunks.
Step 2: Sauté the Aromatics
Heat 1tbsp vegetable oil in a large saucepan over medium heat.
Add:
Onion
Garlic
Ginger
Red chilli
Cook for 3-4 minutes, stirring frequently, until softened and fragrant.
Step 3: Build the Broth
Pour in:
400ml coconut milk
750ml fish stock
Add:
1tbsp fish sauce
2tsp brown sugar
Lime leaves
Stir well and bring to a gentle simmer.
Step 4: Add the Vegetables
Add:
Mushrooms
Red bell pepper
Sugar snap peas
Simmer gently for 5-7 minutes until the vegetables begin to soften.
Step 5: Cook the Fish
Carefully add the fish pieces to the soup.
Season with:
1/2tsp salt
1/4tsp black pepper
Simmer gently for 5-6 minutes, or until the fish is opaque and flakes easily.
Step 6: Finish with Lime
Remove the soup from the heat.
Stir in the juice of 1 lime and taste for seasoning.
Add a little more fish sauce or lime juice if desired.
Step 7: Garnish
Ladle the soup into warm bowls.
Top with:
Fresh coriander
Spring onion
Sliced red chilli
Serve with lime wedges on the side.
Nutrition (Approximate Per Serving)
Energy: 360 kcal
Protein: 31g
Carbohydrates: 10g
Fat: 22g
Fibre: 2g
