Thai Fish Soup
A quick and fragrant Thai-style fish soup with tender fish pieces, spicy chili, and crispy fried shallots. Ready in about 20 minutes, this comforting bowl is perfect for a fast weeknight dinner or a light lunch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 25g
Ingredients
- 1 lb fish fillets (such as tilapia or cod)
- 4 cups chicken or vegetable broth
- 2 fresh chili peppers (like Thai bird's eye)
- 1 lime
- 2 tbsp fish sauce
- ¼ cup crispy fried shallots
Instructions
- 1
In a pot, bring the 4 cups broth to a boil over high heat. Reduce to a simmer and add the 2 tbsp fish sauce and 2 sliced chili peppers. Simmer for 5 minutes to infuse the broth.
- 2
Cut the 1 lb fish fillets into bite-sized chunks and add them to the simmering broth. Cook gently until the fish is opaque and flakes easily, about 5-7 minutes.
- 3
Stir in the juice of 1 lime. Taste and adjust with more lime or fish sauce if needed.
- 4
Ladle the soup into bowls and top each with a generous sprinkle of the 0.25 cup crispy fried shallots. Garnish with fresh cilantro or basil if you have them.
Tools you’ll need
- pot
- knife
- cutting board
- ladle
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