Dive into the exotic flavors of Thailand with this creamy and aromatic Thai fish soup with coconut milk. Perfectly balanced with tender fish, succulent shrimp, and a hint of spice, this dish is both comforting and invigorating. Ready in just 30 minutes, it’s an ideal choice for a quick yet impressive meal. Follow our recipe to bring the taste of Thailand to your table!
Calories: 681.41 kcal/serving
Servings: 4
Cook Time: 30 minutes
Macros (B/F/C): 35.87g/35.36g/32.61g
Ingredients for 4 Servings:
- 400 grams of white sea fish fillet (400 g / 14 oz)
- 16 large raw shrimp
- 1 package (400 ml) of coconut milk (400 ml / 13.5 fl oz)
- 1 red chili pepper
- 2 cm fresh ginger root or 2-3 slices of pickled ginger (2 cm / 0.8 inch)
- 1 liter of fish stock (1 l / 34 fl oz)
- 2 teaspoons of sugar (2 tsp / 8 g)
- 2 teaspoons of lime juice (2 tsp / 10 ml)
- 1 teaspoon of fish sauce (1 tsp / 5 ml)
- 250 grams of rice noodles (250 g / 8.8 oz)
- 2 tablespoons of vegetable oil (2 tbsp / 30 ml)
Cooking Instructions:
Prepare the Fish and Shrimp:
Rinse the fish, pat dry, and cut into small pieces.
Carefully peel the shrimp, remove the heads, and devein them by making a shallow cut along the back.
Prepare the Chili:
Wash the chili pepper and slice into thin rings, removing the seeds for a milder flavor.
Heat the vegetable oil in a large pot over medium heat. Add the chili rings and sauté for 30 seconds.
Make the Broth:
Pour the fish stock and coconut milk into the pot. Stir to combine.
Peel and slice the ginger thinly, adding it to the pot. If using pickled ginger, add the slices directly.
Bring the mixture to a boil and simmer for 5 minutes.
Cook the Fish and Shrimp:
Add the fish pieces and shrimp to the simmering broth. Cook for 4 minutes until the seafood is just cooked through.
Finish the Soup:
Stir in the sugar, lime juice, and fish sauce. Mix well and remove from heat. Cover the pot to keep warm.
Prepare the Noodles:
Cook the rice noodles according to the package instructions. Drain and cut them into shorter lengths if desired.
Divide the noodles among serving bowls.
Serve:
Ladle the hot soup over the noodles in each bowl. Serve immediately.
Tip:
You can experiment with different flavors by substituting the white fish with red fish or thinly sliced chicken breast. For an extra touch of flavor, try adding a bit of sesame oil.
Enjoy the vibrant and creamy flavors of this Thai fish soup with coconut milk, a perfect blend of spices and comfort!
