30 Minute Thai Curry Fish Soup with Vegetables
As you can guess from the title, this is a fast and easy soup to make. The exact cooking time depends on which vegetable you choose. Obviously hard veggies like potatoes have a longer cooking time than soft ones like mushrooms. Use any vegetables you like in this recipe. Potato, Chinese eggplant, zucchini, green beans, sweet potato, bell pepper, straw mushrooms, and bamboo shoots are all options and you can combine them in any order. Try combining soft, warm flavors like zucchini or yam with bitter, crisp ones like eggplant or green beans.
You can swap the fish for chicken, beef, or even shrimp if you prefer, or use some of each. If you want to use meat, add it when you add the coconut milk, to give it a chance to cook through. Fish is fine added near the end because it has a short cooking time. The Kaffir lime leaves are optional. They do add a nice flavor but they can be hard to find so do not worry too much if you cannot get any. The fresh basil is delicious in this Thai fish soup recipe and well worth using. Try to get big leaves because they look good.
This soup is not only quick to put together but it is really simple to make, even if you are new to making easy fish recipes. The more curry paste you use in this Thai fish soup, the hotter it will be, so taste as you go. You can get Thai curry paste from Asian grocery stores or in the ethnic food section of your local store.
- 1 tablespoon vegetable oil
- 14 oz coconut milk
- ½ lb fish filets
- ½ lb vegetables
- 2 teaspoons Thai fish sauce
- 1 tablespoon Thai red curry paste
- Juice of ½ lemon
- Juice of 1 lime
- 10 shredded basil leaves, plus more for garnish
- Red pepper flakes, as needed
- 5 torn Kaffir lime leaves (optional)
- Heat the oil in a wok and stir fry the curry paste until the mixture is smooth and aromatic.
- Add the coconut milk and mix well. Stir in the lime and lemon juices, Kaffir leaves, fish sauce, and red pepper flakes.
- Add the slower cooking vegetables like carrots and potatoes and simmer, covered, until they are soft.
- Add the fish, the faster cooking vegetables, and the shredded basil and simmer for a few minutes.
- Adjust the seasoning, adding more fish sauce or red pepper flakes if necessary.
- Serve over rice and garnish with basil leaves.
As you can see, there is plenty going on in this Thai fish soup recipe. You can use any vegetables you want and any kind of fish filets too. Red snapper, halibut, cod, hake, monkfish, and tilapia are just a few of your choices. Since you get to pick the fish and veggies, you can really make this soup recipe your own. The typical Thai ingredients, including curry paste, fish sauce, and lime, are the basis for this tasty soup recipe but the rest is up to you. This is a great recipe for busy weeknights since you can make it in just half an hour.
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