Thai Lemongrass Fish Soup
Ingredients
- 500 gAtlantic cod (in 3cm cubes)
- 2 pclemongrass (bruised and sliced diagonally)
- 20 ggalangal (thinly sliced)
- 2 pcGarlic (minced)
- 2 pcShallot (thinly sliced)
- 4 pckaffir lime leaves (whole)
- 100 gshiitake mushroom (sliced)
- 1 LMineral water
- 3 tbspfish sauce
- 2 tbspLime juice
- 1 tsppalm sugar
- 1 pcThai chili (finely sliced)
- 1 pcFresh cilantro (chopped bunch)
Method
A clear, striking broth infused with lemongrass and galangal. The fish chunks remain pearly at the center, gently poached by the heat of the liquid.
- 1
Bruise the lemongrass with the flat of a knife to release essential oils, then cut into diagonal slices. Thinly slice the galangal.
- 2
Bring mineral water to a boil. Add lemongrass, galangal, minced garlic, sliced shallots, and kaffir lime leaves. Simmer for 10 minutes.
- 3
Add sliced shiitake mushrooms to the broth. They should soften and absorb the aromas while keeping their shape.
- 4
Submerge the cod cubes in the simmering broth. Turn off the heat after 3 minutes: the flesh should be opaque on the outside but still pearly and flaky inside.
- 5
Off the heat, stir in fish sauce, lime juice, and palm sugar. Taste: the balance between salt, acid, and the heat from the sliced Thai chili must be sharp.
Frequently asked questions
How do you get this dish right?
- Never boil the fish, it will turn rubbery. Poaching with the heat off is the secret.
- Make sure to bruise the base of the lemongrass stalks; that's where the flavor is concentrated.
How long does this dish keep?
The broth keeps for 2 days in the fridge without the fish. Once the fish is cooked, consume immediately.
