Northern Thai White Fish Soup
Northern Thai White Fish Soup



  • 30ml oil
  • 4 sliced spring onions
  • 1 sliced shallot
  • 2 crushed garlic cloves
  • 1-inch piece of ginger, thinly sliced
  • 1 lemongrass stalk
  • 1 red chilli, deseeded and sliced
  • 500g cod or similar fillet, cut into chunks
  • 750ml fish stock
  • 1 lime, juice only
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 50ml soy sauce
  • 1 tbsp chopped coriander
  • Fry the spring onions in the oil for 3 mins, then add the ginger, chilli, lemongrass and garlic. Cook for 3 mins more, then pour in the stock and lime juice and bring to a simmer. Add the fish chunks, cook for 4 mins, then stir in the soy sauce, sugar and fish sauce and cook for 2 minutes.
  • Remove the pan from the heat and stir in the coriander. Discard the lemongrass and ladle the soup into bowls. Grind over plenty of black pepper and scatter with more coriander, then serve and enjoy.
25 mins
4 serving

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