Ingredients with Measurements:
- 1 lb. white fish fillet, cut into small pieces
- 1/2 cup cornstarch
- 1/4 cup green onions, chopped
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. ginger, grated
- 1 tbsp. garlic, minced
- 1 tsp. sugar
- 4 cups chicken broth
- 1 cup coconut milk
- 1/4 cup cilantro, chopped
- 2 tbsp. lime juice
- Salt and pepper to taste
Special Equipment Needed:
- Blender or food processor
- Large pot
Step-by-Step Instructions:
1. In a blender or food processor, blend the white fish fillet until smooth.
2. In a mixing bowl, combine the blended fish, cornstarch, green onions, fish sauce, soy sauce, ginger, garlic, sugar, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into small balls.
4. In a large pot, bring the chicken broth to a boil. Add the fish balls and cook for 5-7 minutes or until they float to the surface.
5. Add the coconut milk, cilantro, and lime juice. Simmer for another 3-5 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 13g
Carbohydrates: 14g
Protein: 18g
Sodium: 1300mg
Substitutions for ingredients:
- White fish fillet can be substituted with any other type of fish.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bok choy for added flavor and nutrition.
- Use shrimp or crab instead of fish for a different twist.
- Add some spice by adding chili flakes or Sriracha sauce.
Tips and Tricks:
- Make sure to blend the fish until it is completely smooth to ensure the fish balls hold together.
- Wet your hands before shaping the fish balls to prevent the mixture from sticking to your hands.
- Taste the soup before serving and adjust the seasoning as needed.
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 and garnish with cilantro leaves and a lime wedge.
Garnishes:
Cilantro leaves, lime wedges
Pairings:
Thai-style fish ball soup pairs well with steamed rice or noodles.
Suggested Side Dishes:
Thai-style cucumber salad or stir-fried vegetables.
Troubleshooting Advice:
If the fish balls fall apart while cooking, add more cornstarch to the mixture to help bind it together.
Food Safety Advice:
Make sure to cook the fish balls thoroughly to prevent any foodborne illnesses.
Food History:
Fish ball soup is a popular street food in Thailand and other Southeast Asian countries.
Flavor Profiles:
This soup is savory, slightly sweet, and has a hint of spice from the ginger and garlic.
Serving Suggestions:
Serve the soup hot with steamed rice or noodles for a complete meal.
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Region: Thai