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Thai Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Thai Fish Soup 2

Thai Fish Soup 2 is a beloved staple at Thai home tables, reflecting the intuitive approach of family cooks who season by feel and embrace the richness of olive oil. This version captures the essence of home cooking, where recipes are passed down through generations, each cook adding their personal touch. The soup is a celebration of simplicity and is often served as a comforting meal shared among family and friends.

This soup is a balance of tender white fish and a broth infused with the sweetness of onions and tomatoes. The addition of lemon juice adds a bright, refreshing note, while fine sea salt and black pepper provide depth and warmth. The generous use of olive oil creates a silky texture, making each spoonful a rich and satisfying experience. Enjoy it as a standalone dish, letting the flavors speak for themselves.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. Heat 80 ml olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma without allowing it to brown.
  2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir them into the onion and oil mixture, allowing the tomatoes to break down and release their juices. This should create a fragrant, slightly thickened base.
  3. Pour in 1.5 L of water into the pot. Stir to combine the ingredients, then bring the mixture to a gentle simmer. This will help meld the flavors together and create a flavorful broth.
  4. Cut the 700 g firm white fish into bite-sized pieces. Carefully add the fish to the simmering broth. Allow the fish to cook gently; it is done when it turns opaque and flakes easily with a fork.
  5. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring to incorporate the citrus flavor throughout the soup. Taste and adjust the seasoning if necessary, ensuring a balanced flavor profile.
  6. Serve the soup hot, ideally in a communal bowl for sharing, as is traditional in Thai home cooking. The soup should be fragrant, with a balance of savory, tangy, and a touch of sweetness from the onions and tomatoes.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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