Thai Fish Soup
Thai Fish Soup By: Co+op, welcome to the table Give it 1/5 Give it 2/5 Give it 3/5 Give it 4/5 Give it 5/5 Recipe Information Total Time: 35 minutes Servings: 4 Don't let the complexity of flavors in this delightful Thai soup fool you—it's quick and easy to prepare. Works great as a main dish and can easily go vegetarian with tofu and tamari.
3 cups chicken or vegetable broth
1 half-inch piece of ginger, peeled and sliced
2 stalks lemongrass, peeled, trimmed and minced
1/2 cup fresh lime juice (about 3 limes)
2 medium jalapeños, seeded and diced
2 tablespoons fish sauce (or tamari)
1 cup carrots, peeled and sliced
1 1/2 cups mushrooms, sliced
1 1/2 cups light coconut milk
2 tablespoons cilantro, minced
12 ounces white fish fillets (such as tilapia or flounder), cut into 2-inch wide pieces
In a large stockpot, combine the broth, ginger, lemongrass, lime juice, jalapeños, and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked.
Just add a spring roll appetizer to this main-dish soup for a quick meal. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish.
Tips & Notes
For a vegetarian/vegan version, substitute small chunks of extra firm tofu for the fish, opt for vegetable broth and use tamari instead of fish sauce.
Yield: 4 servings