Name: Spicy Thai Coconut Fish Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai cuisine
Ingredients: 400 g white fish fillets (such as cod or snapper, cut into 1-inch pieces); 250 g shrimp (peeled and deveined); 150 g calamari (cleaned, cut into rings or bite-sized pieces); 800 ml coconut milk (full-fat); 500 ml chicken broth (or vegetable broth); 2 pcs lemongrass (stalks, bruised and cut into 2-inch pieces); 3 tbsp galangal (fresh, thinly sliced or minced (ginger can be substituted if unavailable)); 2 pcs red chilies (Thai bird's eye, thinly sliced (adjust to taste)); 3 tbsp fish sauce; 4 tbsp lime juice (freshly squeezed); 1 tsp brown sugar; 2 pcs shallots (finely sliced); 3 pcs garlic (cloves, minced); 1 pcs red bell pepper (sliced thinly); 4 pcs kaffir lime leaves (fresh or dried); 0.5 cup cilantro (fresh, chopped, for garnish)

An inviting overhead view of a steaming bowl of Spicy Thai Coconut Fish Soup, brimming with tender white fish, pink shrimp, and calamari rings in a rich, creamy, light orange coconut broth. The soup is artfully garnished with fresh green cilantro, bright red chili slices, and a vibrant lime wedge, all presented in a ceramic bowl on a rustic wooden surface, exuding warmth and authentic Thai flavors

Embark on a culinary journey to the vibrant streets of Thailand with this incredibly aromatic and flavorful Spicy Thai Coconut Fish Soup. This recipe transforms simple ingredients into a complex symphony of tastes, balancing the sweet richness of coconut milk with the tangy brightness of lime, the savory depth of fish sauce, and the fiery kick of fresh chilies. At its heart lies a delicate combination of flaky white fish, succulent shrimp, and tender calamari, making it a true seafood soup masterpiece. The foundation of this authentic Thai dish is a fragrant broth, meticulously infused with bruised lemongrass, thinly sliced galangal, and Kaffir lime leaves, creating a warm, inviting base that truly defines Thai cuisine. Whether you're a seasoned chef or a home cook looking to explore exotic flavors, this recipe is surprisingly approachable and guaranteed to impress. It's the perfect comforting bowl on a chilly evening, yet light enough for any time you crave an invigorating and exotic culinary escape. Garnished with fresh cilantro and a final squeeze of lime, each spoonful of this spicy seafood soup delivers an unforgettable experience that will transport your senses straight to Southeast Asia.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 4

Recipe extras

CourseSoup

ComplexityMedium

Units:

Scale:

Ingredients

14oz white fish fillets(such as cod or snapper, cut into 1-inch pieces)
9oz shrimp(peeled and deveined)
5oz calamari(cleaned, cut into rings or bite-sized pieces)
27 fl oz coconut milk(full-fat)
16 7/8 fl oz chicken broth(or vegetable broth)
2 pcs lemongrass(stalks, bruised and cut into 2-inch pieces)
3 tbsp galangal(fresh, thinly sliced or minced (ginger can be substituted if unavailable))
2 pcs red chilies(Thai bird's eye, thinly sliced (adjust to taste))
3 tbsp fish sauce
4 tbsp lime juice(freshly squeezed)
1 tsp brown sugar
2 pcs shallots(finely sliced)
3 pcs garlic(cloves, minced)
1 pc red bell pepper(sliced thinly)
4 pcs kaffir lime leaves(fresh or dried)
1/2 cup cilantro(fresh, chopped, for garnish)

Rating:

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Instructions

Prepare Aromatics and Broth

1In a large pot or Dutch oven, combine coconut milk, chicken broth, bruised lemongrass, sliced galangal, Kaffir lime leaves, sliced shallots, minced garlic, and red bell pepper.
2Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld and infuse.
3Strain the broth through a fine-mesh sieve, discarding the solids. Return the infused broth to the pot.

Cook Seafood and Finish Soup

1Return the broth to a gentle simmer. Add the fish sauce, lime juice, brown sugar, and sliced red chilies. Taste and adjust seasonings as desired.
2Carefully add the white fish pieces to the simmering broth. Cook for 2-3 minutes, until the fish begins to turn opaque.
3Add the shrimp and calamari to the pot. Continue to simmer for another 2-4 minutes, or until the shrimp are pink and cooked through, and the calamari is tender.
4Remove the pot from the heat. Ladle the Spicy Thai Coconut Fish Soup into serving bowls.

Garnish and Serve

1Garnish each bowl generously with fresh chopped cilantro.
2Serve immediately and enjoy this vibrant and comforting seafood soup.

Instructions

Prepare Aromatics and Broth

1In a large pot or Dutch oven, combine coconut milk, chicken broth, bruised lemongrass, sliced galangal, Kaffir lime leaves, sliced shallots, minced garlic, and red bell pepper.
2Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld and infuse.
3Strain the broth through a fine-mesh sieve, discarding the solids. Return the infused broth to the pot.

Cook Seafood and Finish Soup

1Return the broth to a gentle simmer. Add the fish sauce, lime juice, brown sugar, and sliced red chilies. Taste and adjust seasonings as desired.
2Carefully add the white fish pieces to the simmering broth. Cook for 2-3 minutes, until the fish begins to turn opaque.
3Add the shrimp and calamari to the pot. Continue to simmer for another 2-4 minutes, or until the shrimp are pink and cooked through, and the calamari is tender.
4Remove the pot from the heat. Ladle the Spicy Thai Coconut Fish Soup into serving bowls.

Garnish and Serve

1Garnish each bowl generously with fresh chopped cilantro.
2Serve immediately and enjoy this vibrant and comforting seafood soup.

Nutrition Information

Calories: 321 kcal
Protein: 25 g
Fat: 19 g
Carbs: 15 g

Nutrient	Per serving
Calories	321 kcal
Protein	25 g
Fat	19 g
Carbs	15 g

Tips

Bruising lemongrass stalks with the back of a knife helps release their essential oils and maximize flavor in the broth.
Do not overcook the seafood; it cooks quickly and can become tough if left in the simmering broth for too long.
For an extra kick, offer additional sliced red chilies or a drizzle of chili oil on the side for your guests.