Fish soup is a popular dish in Thai cuisine. It is not a soup that is normally served in restaurants are is made mostly at home for families to enjoy. It is a soup that is normally made in a large pot over an open fire, but it is also possible to make it in a regular soup pot on a regular stove.
There are many versions of this recipe, but they are all very similar to one another. The main ingredient in fish soup is fish, of course, and the ingredients that make up the soup base are also the same across the many different recipes.
Thai soup is a unique appetizer for dinner whose origin is in Thailand. In Thai, it is referred to as “Geng Som Pla” commonly referred to as “Orange Fish Curry.” The soup is fiery hot, having both sweet and sour overtones. This combination is lively when eaten with fish.
- 6 cups of chicken stock
- 3 medium fillets of sole
- 10 medium shrimp
- 2 tablespoons of lime juice
- 1 cup of orange juice
- 2 tablespoons of fish sauce
- 2 tablespoons of sugar (brown)
- 3 cups of baby bok choy or well-cut greens
- 1 cup of tomatoes
- 1 ½ cups of green beans
- 1 small zucchini
- 4 fresh orange pieces
Ingredients for the paste
- ½ cup of purple onion
- ½ cup of red chili
- 1 ginger piece
- 4 cloves garlic
- ½ teaspoon of ground white pepper
- ½ teaspoon of shrimp paste
- 1 tablespoon of fish sauce
- Fresh coriander
- Mince and stir all the paste ingredients in a food processor or use your hands.
- Heat a soup pot over medium heat, add vegetable oil at the bottom and then add the soup paste. Fry for 2 minutes and then add the chicken stock, sugar, lime and orange juice. Reduce the heat to low when the soup starts to boil.
- Add the beans and greens and simmer for 5 minutes until the beans soften.
- Add the fillets and the shrimp. Simmer for 3 minutes until the fish becomes firm and the shrimp becomes pink and plump.
- Do a taste-test to ensure that the soup is salty, spicy and sour with overtones of sweetness. If the soup is too salty, add lime juice. Add more fish sauce to increase the flavor. The sour or sweet taste of your soup will depend on the amounts of orange juice and lime juice added.
- Add 2 tablespoons of brown sugar. To thicken the soup (if interested), add 1 cup of coconut milk.
- Add chili sauce to strengthen the flavor and peppery taste.
- Ladle the soup into serving bowls and add fresh coriander.
- Serve it warm with an accompaniment of your choice. Enjoy!
Amount Per Serving: Calories: 362Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 2067mgCarbohydrates: 48gFiber: 7gSugar: 26gProtein: 27g