Thai fish soup recipe
Created by The Tesco Recipes team
A flavoursome Thai soup that is designed to be slurped, with a combination of spices that infuse the cod while cooking. Perfect as a light lunch or starter, or add some rice noodles while simmering for a more filling dish.
See method- Serves 4
- 25 mins to prepare and 20 mins to cook
- 163 calories / serving
Ingredients
- 30ml groundnut oil
- 4 spring onions, finely sliced
- 1 shallot, finely sliced
- 2 cloves garlic, minced
- 1 inch piece of ginger, julienned
- 1 lemongrass stalk
- 1 red chilli, de-seeded and finely diced
- 500g cod fillet, cut into large chunks
- 750ml fish stock
- juice of 1 lime
- 1tbsp caster sugar
- 2tbsp fish sauce
- 50ml light soy sauce
- 1tbsp coriander, finely chopped
- coriander sprigs, to garnish
- black pepper
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Shop ingredientsEach serving contains
- Energy
- 690kJ 163.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 2.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.4gProtein 24.9gFibre 2.0g
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Method
- Heat thegroundnut oilin a large, heavy-based saucepan set over a moderate heat. Saute the spring onions andshallotfor 2-3 minutes, then add thegarlic,ginger, red chilli and lemongrass. Continue to cook over a reduced heat, stirring occasionally, for 2-3 minutes.
- Pour in the stock and lime juice and bring to a simmer, then add the chunks of cod and simmer for 3-4 minutes. Stir in the soy sauce, caster sugar and fish sauce and cook for a further 1-2 minutes to make sure the sugar has dissolved. Remove from the heat and stir in the chopped coriander.
- Discard thelemongrass, then ladle into soup bowls. Garnish with black pepper and sprigs ofcorianderbefore serving.
