Thai · Dinner
Southern Turmeric Fish Soup
A clear, golden Southern Thai broth built on turmeric and lemongrass, simmered with firm white fish fillet, wedges of tomato and pops of green bean. Seasoned with fish sauce, lime and fresh chilies for a hot, tart, salty finish, it is served with jasmine rice on the side.
$5
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
231Calories
36.9gProtein
3.9gFat
10.8gCarbs
5.4gSugar
2.6gFiber
2384mgSodium
90mgChol
0.9gSat Fat
950mgPotassium
90mgCalcium
2.3mgIron
2.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Grate the turmeric, bruise and cut the lemongrass into 2-inch pieces, cut the fish into large chunks, slice the shallot and chilies, and chop the cilantro and tomato.
2
Simmer
Combine water, fish stock, turmeric, lemongrass, minced garlic and sliced shallot in a pot over medium-high heat; bring to a boil until golden, about 4 minutes.
3
Simmer
Reduce heat to medium, add tomato wedges and green beans, and simmer 5 minutes until beans are bright green and just tender.
4
Poach
Slide fish chunks into the broth and poach gently over medium heat 4 to 5 minutes until opaque and flaking, without stirring hard.
5
Finish
Stir in fish sauce, lime juice, sugar, salt and chilies, tasting and adjusting until broth balances hot, sour and salty.
6
Plate
Ladle soup into a bowl, scatter cilantro over top and serve hot with steamed jasmine rice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g firm white fish fillet
- 2 tbsp2 tbsp fresh turmeric
- 22 stalk lemongrass
- 1 1/2 cup360ml water
- 1/2 cup120ml fish stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp lime juice
- 44 bird's eye chilies
- 1/2 cup56g green beans
- 11 tomato
- 2 clove2 clove garlic
- 22 shallot
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp sugar
- 2 tbsp2 tbsp cilantro, for garnish
