Thai Fish Soup Recipes

Steps:

• In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
• In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
• In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

Steps:

• Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
• In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
• Add the chiles, scallions, cilantro, and fish.
• Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
• Simmer, uncovered, until the fish is just cooked. Remove from heat.
• Stir in the lime juice and the fish sauce, adding more if desired.

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.