Thai Fish Soup



Recipe Information

Total Time: 

35 minutes



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 stock pot, combine the broth, ginger, lemongrass, lime juice, jalapeños and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the carrots, mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked.

Serving Suggestions

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.

Nutritional Information

Calories: 294, Fat: 12 g, Cholesterol: 46 mg, Sodium: 1076 mg, Carbohydrate: 46 g, Dietary Fiber: 2 g, Protein: 23 g