Thai Lemongrass Fish Soup

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 140
• Protein: 25 g
• Carbs: 9 g
• Fat: 1 g

Ingredients

• 500 g Atlantic cod ( in 3cm cubes )
• 2 piece lemongrass ( bruised and sliced diagonally )
• 20 g galangal ( thinly sliced )
• 2 piece Garlic ( minced )
• 2 piece Shallot ( thinly sliced )
• 4 piece kaffir lime leaves ( whole )
• 100 g shiitake mushroom ( sliced )
• 1 L Mineral water
• 3 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tsp palm sugar
• 1 piece Thai chili optional ( finely sliced )
• 1 piece Fresh cilantro ( chopped bunch )

Instructions

1. Aromatics preparation

   Bruise the lemongrass with the flat of a knife to release essential oils, then cut into diagonal slices. Thinly slice the galangal.

2. Infusing the broth

   Bring mineral water to a boil. Add lemongrass, galangal, minced garlic, sliced shallots, and kaffir lime leaves. Simmer for 10 minutes.

3. Cooking mushrooms

   Add sliced shiitake mushrooms to the broth. They should soften and absorb the aromas while keeping their shape.

4. Poaching the fish

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

The broth keeps for 2 days in the fridge without the fish. Once the fish is cooked, consume immediately.