Thai Fish Soup Recipe
Yanni says, “This Thai fish soup recipe will turn your mouth into a dance hall. Fish soup is good for the soul. Your soul will be happy with this recipe right out of Thailand. The flavors are clean, crisp and they’ll turn your mouth into a dance hall. It’s so easy to make—it took me less than a half hour. Eating this soup puts you on the shores of Thailand enjoying the same foods and flavors as the locals. The ingredients are readily available in any Asian market. The only thing left is catching that fish. Catch the fish, make the soup, and make some souls happy. I added squid tentacles to my Thai fish soup recipe. Any seafood mix can be used as well. Either can be found at your local Asian market.
Thai Fish Soup Ingredients
- 2 pounds of fresh fish ½-inch cubed (I used thresher shark)
- 1 pound cut squid tentacles or mixed seafood (if frozen, bring to room temperature first)
- 4 Tbs. Tom Yum Soup Paste (google it!)
- 2 Stalks lemongrass, cleaned, partially massed and chopped (see the video)
- 2 Sweet mild red peppers, finely sliced
- 5 cups of chicken stock
- 10 ounces rice vermicelli noodles
- 1 Bundle Asian basil
- 1 cup of bean sprouts
- Bring your chicken stock to a boil.
- In a separate large pot, add the Tom Yum paste, then add the heated chicken stock into the pot and bring to a boil.
- Add the rice noodles, lemon grass and red peppers. Cook for 3 minutes while constantly stirring to prevent the noodles from sticking together.
- Add the fish and cook until the fish cubes become opaque. This will only take a few minutes at the most. Then finally add the squid tentacles, turn off the heat and stir. The squid will cook in less than 30-seconds.
- Serve topped with Asian basil and bean sprouts. Enjoy!
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Yanni Hassir, master of everything tasty, check out his Fisherman’s Belly website.