Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 can coconut milk
- 4 cups fish or chicken broth
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 1 inch piece ginger, sliced
- 1 red chili, sliced
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes
- 1 cup baby bok choy, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk, fish or chicken broth, lemongrass, kaffir lime leaves, ginger, red chili, fish sauce, soy sauce, and brown sugar. Bring to a boil over medium-high heat.
2. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld together.
3. Add the sliced mushrooms, cherry tomatoes, and baby bok choy to the pot. Let the soup simmer for another 5-7 minutes, or until the vegetables are tender.
4. Add the fish fillets to the pot and let them cook for 3-5 minutes, or until they are opaque and cooked through.
5. Remove the lemongrass stalk and kaffir lime leaves from the pot.
6. Ladle the soup into bowls and garnish with chopped cilantro and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 12g
Protein: 28g
Sodium: 970mg
Sugar: 6g
Substitutions for ingredients:
- White fish fillets can be substituted with shrimp, scallops, or a combination of seafood.
- Chicken broth can be substituted with vegetable broth.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Red chili can be substituted with chili flakes or omit if you prefer less spice.
- Fish sauce can be substituted with soy sauce or tamari.
- Brown sugar can be substituted with honey or maple syrup.
- Mushrooms can be substituted with any type of mushroom you prefer.
- Cherry tomatoes can be substituted with diced tomatoes.
- Baby bok choy can be substituted with spinach or kale.
Variations:
- Add rice noodles or vermicelli to the soup for a heartier meal.
- Add sliced red bell pepper or carrots for additional vegetables.
- Use Thai basil instead of cilantro for a different flavor profile.
- Add a splash of lime juice to the soup for extra tanginess.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Don't overcook the fish or it will become tough and rubbery.
- Adjust the spice level to your liking by adding more or less chili.
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 low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a lime wedge and a sprig of cilantro on top.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Thai cucumber salad or spring rolls.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or broth to dilute the heat.
- If the soup is too sweet, add more fish sauce or soy sauce to balance the flavors.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Fisherman's soup is a traditional dish in many coastal regions around the world, including Thailand. It is typically made with fresh seafood and vegetables in a flavorful broth.
Flavor profiles:
This soup is sweet, spicy, and savory with a hint of tanginess from the lime.
Serving suggestions:
Serve the soup as a main course for a light and healthy meal.
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Region: Thai