Thai coconut fish soup is a flavorful, creamy, spicy delight.
Thai Coconut Fish Soup is no exception; Thai food is renowned for its harmonious balance of flavors. This authentic taste of Thailand mixes the silky smoothness of coconut milk, the zesty scent of lemongrass and lime, and the deep umami flavor of fish sauce in a pleasing dish.
Perfect either eaten alone or with steamed rice, this soup is light but satisfying. Every mouthful of the delicate, flaky fish is a spicy, sour, and creamy goodness as it absorbs the strong tastes of Thai red curry paste, kaffir lime leaves, and galangal.
Let’s explore this easy-to-make but gourmet-style dish that will deliver real Thai tastes right on to your table.
Why You’ll Love Thai Coconut Fish Soup
✔ Rich & Creamy – The coconut milk offers a velvety, consoling feel.
✔ Light & Healthy – Fresh fish and fragrant herbs maintain its nutrients.
✔ Full of Authentic Thai Flavours – Exactly harmony of spicy, tangy, and savory notes.
✔ Quick & Easy – Ready with basic materials in 30 minutes.
✔ Customizable – Does great with several types of fish and seafood.
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Top Fish for Thai Coconut Soup
A superb Thai Coconut Fish Soup depends on choosing a firm white fish that holds up nicely in the soup. Some excellent choices are:
Excellent for absorbing flavors, Cod is mild and flaky.
Halibut – Just right for soups; somewhat stiffer.
Tilapia – Mild in taste and reasonably cheap.
One of a quite sweet and delicate selection: Snapper.
Rich and buttery, Sea Bass would be ideal for a delicate but savory soup.
Here’s the recipe card for Thai Coconut Fish Soup in an easy-to-read table format:
Thai Coconut Fish Soup Recipe Card
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| White Fish Fillets | 1 lb (450g) | Cod, snapper, halibut, tilapia, or sea bass |
| Coconut Milk | 1 can (14 oz) | Full-fat for a rich texture |
| Fish Stock or Chicken Broth | 3 cups | Enhances depth of flavor |
| Thai Red Curry Paste | 2 tbsp | Adjust for spice preference |
| Lemongrass Stalks | 2 | Sliced into thin rounds |
| Kaffir Lime Leaves | 4-5 | Torn to release aroma |
| Garlic Cloves | 3 (minced) | Adds depth of flavor |
| Shallots | 2 (sliced) | Mildly sweet taste |
| Ginger or Galangal | 1 tbsp (grated) | Galangal preferred, but ginger works |
| Mushrooms | 1 cup | Oyster or straw mushrooms preferred |
| Carrots/Bell Peppers | 1 cup (optional) | Adds sweetness and color |
| Fish Sauce | 2 tbsp | Provides umami depth |
| Lime Juice | 2 tbsp | Freshly squeezed for tanginess |
| Palm Sugar or Brown Sugar | 1 tsp | Balances flavors |
| Vegetable Oil | 1 tbsp | For sautéing |
| Fresh Cilantro | For garnish | Optional but recommended |
| Thai Chilies | 1-2 (sliced) | Optional, for extra heat |
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat oil in a pot over medium heat. Sauté garlic, shallots, and ginger until fragrant (about 1 minute). |
| 2 | Add the red curry paste and cook for another minute to release its flavors. |
| 3 | Pour in fish stock (or chicken broth) and bring to a gentle simmer. |
| 4 | Add lemongrass and kaffir lime leaves, letting the flavors infuse for 5 minutes. |
| 5 | Add the fish fillets, ensuring they are submerged in the broth. |
| 6 | Toss in mushrooms and optional vegetables, cooking for 5-7 minutes until fish is tender. |
| 7 | Stir in the coconut milk, ensuring it doesn’t boil. |
| 8 | Add fish sauce, palm sugar, and lime juice for the perfect balance of flavors. |
| 9 | Simmer for 2-3 more minutes and remove lemongrass and kaffir lime leaves before serving. |
| 10 | Garnish with fresh cilantro and sliced Thai chilies. Serve hot with rice or crusty bread. |
Ingredients You Will Need
Aromatics & Herbs – Provides scent and depth with garlic.
✔ Shallots – Offer a subdued sweetness.
✔ Ginger or Galangal – brings mild spice and warmth.
✔ Lemongrass – Crucially lemony and reviving.
✔ Kaffir Lime Leaves – Clearly smells great.
✔ Thai Red Curry Paste – Adding depth and spice, this is the essence of the meal.
Rich and creamy texture is produced by Coconut Milk in Soup Base.
✔ Fish Stock or Chicken Broth improves the taste depth.
✔ Fish Sauce offers umami and saltiness.
✔ Lime Juice – adds a zesty kick to brightens the tastes.
✔ Brown Sugar or Palm Sugar – Stresses the acidity and spice balance.
Protein & Vegetables – Cut into bite-sized bits white fish fillet.
✔ Mushrooms adds umami and texture.
✔ Carrots or Bell Peppers – Optional, for color and sweetness.
For a herbaceous finish, fresh cilantro is great.
✔ Thai Chilies – Add more heat.
✔ Scallions – Offer a fresh crunch.
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Thai Coconut Fish Soup – How to Make
First Step: Get ready the ingredients
✔ Chop: ginger, shallots, and garlic.
✔ Slice {lemongrass} and rip {kaffir lime leaves}.
✔ Cut fish fillets into bits fit for bites.
Second step: sauté the curry paste and aromatics.
In a large pot set over medium heat, warm 1 tablespoons oil.
- Sauté ginger, shallots, and garlic until fragrant—about one minute.
Cook for another minute after stirring in the Thai red curry paste.
Phase 3: Build the Soup Foundation
- Add to fish stock (or chicken broth and boil.
Add lemongrass and kaffir lime leaves, let the flavors meld for five minutes.
Fourth Cook the Fish & Vegetables
Add the fish fillets such that they are submerged in the broth.
- Toss among mushrooms and optional veggies. Fish should become soft in five to seven minutes of cooking.
Conclusion: Finish with coconut milk and seasons
- Add the coconut milk such that it does not boil.
- Add, to taste fish sauce, palm sugar, and lime juice.
Ten let the soup gently simmer for two to three more minutes.
Step 6: Serve and garnish
- Discard lemongrass and kaffir lime leaves before presenting.
- Garnish with scallions, Thai chilies, and fresh cilantro.
- Present hot along crusty bread or steamed jasmine rice.
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Pro Advice for the Perfect Thai Coconut Fish Soup
✔ Use Fresh Fish – Taste is better the fresher the fish is.
✔ Simmer, Don’t Boil – Low heat will help to prevent curdling of the coconut milk.
✔ Adjust to Taste – To suit you, balance acidity, sweetness, and spice.
✔ Try Different Proteins – Change fish for tofu, chicken, or even prawns.
✔ Add More Veggies – Bok choy, baby corn, or zucchini go great.
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What Go Along with Thai Coconut Fish Soup
Perfect for soaking the rich broth, steamed jasmine rice
- Thai Green Papaya Salad (Som Tam) – A refreshing, acidic side dish.
- Crispy Thai Spring Rolls – For a crisp contrast to the smooth soup.
- Garlic Roti or Naan – Great for dipping into the broth.
Final Thoughts
warm, cosy, and brimming with Thai tastes Thai Coconut Fish Soup Made in just 30 minutes, this is light but filling, creamy but zesty and easy. This soup will soon become one of your favorites regardless of your taste in seafood or just love of Thai food!
5 FAQ: Thai Coconut Fish Soup
1. What type of fish is best for this soup?
The best fish for Thai Coconut Fish Soup is firm white fish like cod, snapper, halibut, tilapia, or sea bass. These varieties hold their shape well and absorb the soup’s rich flavors.
2. Can I use frozen fish?
Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before adding it to the soup to prevent excess water from diluting the broth.
3. How do I make this soup spicier or milder?
To make it spicier, add extra Thai red curry paste or sliced Thai chilies. To make it milder, reduce the amount of curry paste and skip the fresh chilies.
4. Can I make this soup dairy-free and gluten-free?
Yes! This soup is naturally dairy-free because it uses coconut milk. To keep it gluten-free, make sure your fish sauce and curry paste do not contain added gluten.
5. How long can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, avoiding boiling to keep the fish tender. Freezing is not recommended as coconut milk can separate when thawed.
