This vibrant Thai fish soup is light, aromatic and perfect for a fast, nourishing meal any night of the week.
Light and super quick to make, this is a winner year-round. I have used bok choy, but shredded cabbage is just as delicious. Add a little extra chilli if you dare.
THAI FISH SOUP
Serves 4
1 Tbsp oil
2 spring onions, sliced
200g shitake mushrooms
1 red chilli, chopped
1 Tbsp grated ginger
1 Tbsp grated lime zest
1 Tbsp soy sauce
1 Tbsp fish sauce
2 tsp caster sugar
4 cups fish stock
2 heads bok choy, shredded
200g white fish, cut into 4cm pieces
To garnish
Coriander leaves
Limes
- In a medium-sized pot, warm the oil. Add the spring onion and mushrooms, and cook for 4 minutes until they soften.
- Add the chilli, ginger, lime, soy sauce, fish sauce, sugar, and stock, then simmer for 5 minutes. Next, add the bok choy and cook for an additional 2 minutes.
- Just before serving, gently place the fish pieces into the pot and cook for 4 minutes until they are just done.
- Serve with a squeeze of fresh lime.
