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Thai Fish Soup


  • 4 c fish stock
  • 4 lemon grass
  • 3 limes
  • 2 red bird chilies seeded and thinly sliced
  • 2 cm fresh galangal or frozen is fine as well, thawed. If you cannot find fresh or frozen, dried is fine too!
  • about 6 cilantro
  • 2 kaffir lime leaves available at Asian stores, fresh or dried is fine, if fresh chopped, if dried use it as is
  • 350 g white fish fillet such as monk fish try to find the clean fillet that is without skin, as shown, otherwise, skinned the fish, cut into 1 inch pieces
  • 1 tbsp rice vinegar at Asian stores or health food stores
  • 3 tbsp fish sauce
  • and additional cilantro for garnish


  • Bring stock to a boil
  • Slice the bulb ends of lemon grass straight or diagonally pieces
  • Peel off the skin of the limes, reserve
  • Squeeze the lime juice, reserve
  • Add lemon grass, lime rind, chilies, galangal, coriander, and kaffir lime leaves into the stock, simmer for 2 mins
  • Add fish, vinegar, fish sauce, half of the reserved lime juice, simmer for 3 mins
  • Remove coriander and discard
  • Serve immediately with chopped cilantro as garnish
  • Enjoy~


Taste the soup after discarding coriander, adjust with more lime juice if needed