Ingredients with Measurements:
- 1 lb. white fish fillet, sliced into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 4 cups fish or vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. vegetable oil
- 1 tsp. turmeric powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
2. Add the turmeric powder and stir well to combine.
3. Pour in the fish or vegetable broth and bring to a boil.
4. Add the sliced fish fillet and simmer for 5-7 minutes until cooked through.
5. Pour in the coconut milk and stir well to combine.
6. Add the fish sauce, lime juice, salt, and pepper to taste.
7. Simmer for another 5-10 minutes until the flavors are well combined.
8. Ladle the soup into individual bowls and garnish with fresh cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 14g
- Cholesterol: 50mg
- Sodium: 600mg
- Total Carbohydrates: 6g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- White fish fillet can be substituted with any other firm white fish such as cod, haddock, or tilapia.
- Fish or vegetable broth can be substituted with chicken or beef broth.
- Fresh cilantro leaves can be substituted with fresh parsley or basil.
Variations:
- Add sliced vegetables such as carrots, bell peppers, or mushrooms for added nutrition and flavor.
- Use shrimp or scallops instead of fish for a seafood twist.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and Tricks:
- Use fresh fish for best results.
- Do not overcook the fish to prevent it from becoming tough and rubbery.
- Stir the soup occasionally to prevent the coconut milk from separating.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
Pairings:
- Serve with steamed rice or crusty bread.
Suggested Side Dishes:
- Green salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the fish thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Coconut milk is a popular ingredient in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor Profiles:
- Creamy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai