| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 16g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 28g | 0.7g |
Why I Love Thai Spicy Fish and Tomato Soup
As an ode to my love for seafood being a Boston native, I stumbled upon a Thai-inspired treasure that’s now a gastronomical gem in my household. My fiance, Laura, and I completely fell in love with the delightful medley of flavors in this vibrant Spicy Fish and Tomato Soup. It’s a perfect intersection between my New England seafood inclination and the mesmerizing flavor profiles championed by the Thai culinary scene. The beautiful balance of spiciness, piquancy, and sweetness in this soup is reminiscent of a heart-warming Irish stew with an unmistakable Thai zest.
A Serendipitous Discovery
Inspired by renowned chef David Chang, who is known for his creative intermingling of different culinary cultures, I decided to infuse the rich and complex Thai flavors using readily available New England seafood. What resulted was this truly sumptuous Spicy Fish and Tomato Soup that has since become a cherished dish in our family, quickly approved by our curious little taste tester, our baby boy.
A Tantalizing Treat
This heavenly bowl is characterized by a symphony of flavors – the fresh white fish marinated in the tantalizing mix of bird chilies, lemongrass, and lime that renders a spicy yet refreshing taste, beautifully complemented by the sweet and creamy coconut milk. What truly set it apart, however, is the natural sweetness of the tomatoes that dances delightfully with the slight bitter undertones of the cilantro, making it quite unlike anything you’ve put on the table before.
More importantly, this soup holds its own as a star of any culinary endeavor, but it also lends itself perfectly as a companion to other dishes. Serving this soup with a side of Sticky Thai Chicken or Thai fried rice, for instance, creates an impeccable dining experience, offering a warming and wholesome meal that’s both nourishing and comforting.
Overall, it is the personal significance that makes this Spicy Fish and Tomato Soup a star in my repertoire. Whether it’s a chilly night in Boston or any gathering of love ones, this recipe serves as a testament to my culinary journey – from my Irish roots to embracing the richness of global cuisine. Indeed, this vibrant bowl of flavors signifies the love I hold for bringing people together through good food.
What You’ll Need
- 1.5 pounds white fish fillets
- 1 tablespoon vegetable oil
- 4 cups fish stock
- 2 cans of coconut milk (13.5 oz each)
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 lemongrass stalks, bruised and cut into 3-inch lengths
- 5 kaffir lime leaves, torn into pieces
- 5 Thai bird chilies, sliced
- 3 large tomatoes, cut into 6 pieces each
- 2 cups fresh mushrooms, sliced
- 1/2 cup fresh cilantro, chopped
- Salt to taste
Method
Step One
Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the white fish fillets and cook until they are lightly browned on both sides. Be careful not to cook them fully as they will continue cooking in the soup later. Once done, remove them from the pot and set aside.
Step Two
Pour in the fish stock into the pot and bring it to a gentle simmer. Following this, add your coconut milk, fish sauce, lime juice, sugar, lemongrass stalks, kaffir lime leaves, and Thai bird chilies. Allow these ingredients to slowly simmer together for about 15 minutes to let the flavors infuse.
Step Three
After approximately 15 minutes, add your large tomato pieces and sliced fresh mushrooms into the pot. Let this simmer for further 15-20 minutes, until the tomatoes have softened and the mushrooms are cooked through.
Step Four
Once your tomatoes and mushrooms are cooked, add your slightly browned fish fillets back into the pot. Let the soup continue to simmer until your fish is fully cooked. This will usually take around 10 more minutes.
Step Five
Lastly, stir in your fresh chopped cilantro and season the soup with salt to taste. Serve this spicy fish and tomato soup hot.
