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4 from 4 votes

Thai Coconut Soup with Fish Ball

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Thai
Servings: 4 -6
Author: Maggie Zhu

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon minced ginger
  • 1 tablespoon dried lemongrass or 1/2 stalk fresh lemongrass
  • 1 teaspoon red curry paste
  • 2 cups chicken broth or 1/2 teaspoon chicken bouillon and 2 cups water
  • 1 and 1/2 tablespoons fish sauce
  • 1/2 tablespoon brown sugar
  • 300 grams mushroom oyster, shiitake, golden needle and/or white mushroom
  • 2 cans coconut milk 270 milliliter / 9 oz. can
  • optional 1 cup green beans
  • salt to taste
  • 12 fish balls
  • 2 tablespoon lime juice or lemon juice

Instructions

  • Heat oil in a large pot or dutch oven over medium low heat. When oil is warm, add minced ginger, lemongrass and curry paste. Stir constantly and be careful not to burn the curry paste. Stir until fragrant, about 1 minute.
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Add chicken broth, fish sauce, brown sugar and mushroom (save the golden needle mushroom to add later, because they cook more quickly). Simmer covered for 15 minutes, until mushrooms turn soft.
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Add coconut milk and mix well with a ladle. Taste the soup and adjust seasoning if necessary (be careful of the hot soup).
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Carefully add fish balls one by one into the soup. Simmer covered for 5 minutes.
  • (Optional) If you want to add some green beans or golden needle mushrooms, add them into the soup with the fish balls and simmer together, until the vegetables are cooked through.
  • Thai Coconut Soup with Fish Ball cooking process | Omnivore's Cookbook
  • Turn off heat. Add lime juice and stir well.
  • Serve warm.