Thai Green Curry Fish Soup

Here at Honest Cooking, we’re all pretty much in love with this recipe. Coconut-based green curry soup with chunks of your favorite white fish (barramundi, cod, halibut all work really well here), fragrant with lemongrass, galangal, and kaffir lime leaves. A little hot, a little zesty, very fresh and deeply delicious.

The curry paste gets fried in coconut oil first to bloom the aromatics, then coconut cream goes in to thicken before the milk and fish are added. The fish poaches gently in the curry, staying tender while picking up all the spice and aromatics from the broth.

The ingredient list looks long, but most of it goes into the curry paste, which can be made days ahead or swapped for a good store-bought version. Once the paste is ready, the soup comes together in minutes. So easy! A few ingredients require a trip to an Asian market: kaffir lime leaves for their floral, citrusy aroma, galangal for its piney earthiness, and shrimp paste for that umami depth. All three freeze well, so stock up when you find them.If you’re not feeling ambitious, use jarred green curry paste. Just adjust the amount based on the brand’s heat level and add fresh herbs at the end to brighten things up.

Either way, serve this over rice with Thai basil, cilantro, lime wedges, and sliced fresh chile on the side. The rice soaks up the broth, and the herbs and lime cut through the richness.

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How to Make Thai Green Curry Fish Soup

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Make the Thai Green Curry Paste

Pound all the curry paste ingredients with a mortar and pestle until a paste forms. Alternatively, blend in a blender, adding a little water if needed, until smooth.

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Cook the Curry

Heat the coconut oil in a wok or large skillet over medium heat. Add the Thai green curry paste and sauté until aromatic, about 30 seconds to 1 minute.

Add the coconut cream (the thick part from the top of the can) and simmer for 2-3 minutes, stirring to combine with the paste.

Add the coconut milk (the liquid part), cubed fish, kaffir lime leaves, and fish sauce. Stir gently and cook until the fish is cooked through, about 5-7 minutes. The fish should be opaque and flake easily.

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Serve

Ladle the curry into bowls. Serve with fresh Thai basil, cilantro, lime wedges, sliced red chile, and rice on the side.

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Recipe Notes

Kaffir lime leaves add a floral, citrusy note that’s hard to replicate. Look for them at Whole Foods or Asian markets. They freeze well, so buy extra and store them.

Galangal is a root with a piney, earthy flavor and woody texture. There’s no real substitute, but it freezes well. Stock up when you find it.

Shrimp paste smells pungent on its own but adds essential umami when mixed into the curry. It’s fermented and keeps for a long time in the fridge.

The curry paste can be made 3-4 days ahead and stored in the fridge, or frozen for up to 3 months.

If using store-bought paste, brands vary in heat level. Start with 3 tablespoons and adjust from there. Mae Ploy and Thai Kitchen are reliable brands.

Separating the coconut cream from the milk matters. The cream needs to fry with the paste to create the curry base. Leave the can unshaken so the cream naturally separates at the top.

Use firm white fish that won’t fall apart. Barramundi, cod, halibut, or snapper all work.

Don’t overcook the fish. It only needs 5-7 minutes in the simmering curry.

Fish sauce saltiness varies by brand. Start with less and add more to taste.

Fresh herbs and lime at the end are essential. They brighten the rich coconut curry and add freshness.

This reheats well, though the fish can become slightly tougher. Reheat gently to avoid overcooking.

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Print

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If you liked this, you are going to love these favorite Thai recipes:

Thai Meatballs with Peanut Satay Dipping Sauce

Thai Favorite: How to Make Pad-See-Ew

Thai Curry Squash Fritters

Antara Phuket’s Raw Pad Thai Salad

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