Soup > Asian Soups > Thai Soups > Fish Soups

Thai Fish and Mustard Leaf Soup Recipe

Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 4 cups chicken or fish broth
- 1 cup coconut milk
- 1 cup chopped mustard greens
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish

Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the chicken or fish broth and coconut milk over medium-high heat until simmering.

2. Add the chopped mustard greens, sliced mushrooms, minced garlic, and grated ginger to the pot. Stir to combine and let simmer for 5-7 minutes, until the vegetables are tender.

3. Add the white fish fillets to the pot, along with the fish sauce, lime juice, brown sugar, and red pepper flakes. Season with salt and pepper to taste.

4. Let the soup simmer for an additional 5-7 minutes, until the fish is cooked through and the flavors have melded together.

5. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings

Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 7g
Protein: 20g

Substitutions for ingredients:
- Mustard greens can be substituted with spinach or kale.
- White fish fillets can be substituted with shrimp or scallops.
- Chicken or fish broth can be substituted with vegetable broth.

Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use lemongrass instead of ginger for a more authentic Thai flavor.
- Add a spoonful of red curry paste for a spicier soup.

Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Don't overcook the fish or it will become tough and rubbery.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with steamed rice or crusty bread for a complete meal.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in colorful bowls with a sprig of fresh cilantro on top.

Garnishes:
Fresh cilantro and lime wedges

Pairings:
Steamed rice or crusty bread

Suggested side dishes:
Thai cucumber salad or stir-fried vegetables

Troubleshooting advice:
If the soup is too thin, add more vegetables or fish to thicken it up. If it's too thick, add more broth or coconut milk to thin it out.

Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.

Food history:
Thai fish soup is a traditional dish in Thailand, where it's known as "Tom Yum Pla." It's typically made with lemongrass, kaffir lime leaves, and galangal, along with fish, shrimp, or other seafood.

Flavor profiles:
Savory, slightly sweet, and spicy

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Thai

Taste: Spicy, Tangy, Savory, Herbal, Aromatic