Fish Soup/sopa De Pescado Tailandesa Recipe

Toast aromatics (optional)

Heat a medium pot over medium heat and add 1 tsp neutral oil. Briefly toast the smashed garlic, sliced galangal (or ginger) and smashed chilies for 30–45 seconds until fragrant but not browned.

Add 6 cups stock and 1 cup water to the pot. Add the smashed lemongrass pieces and torn kaffir lime leaves. Bring to a gentle boil over high heat, then reduce to a simmer.

Simmer the broth, uncovered, for 10 minutes to infuse the aromatics. Taste and add 1 tsp palm or brown sugar and 2 tbs fish sauce, stirring to dissolve.

Add the sliced mushrooms, julienned carrot and halved baby corn to the simmering broth. Continue to simmer gently for 4–5 minutes, until the vegetables are just tender-crisp.

Increase heat to medium-high so the broth returns to a gentle boil. Add the prawns and salmon cubes to the pot in a single layer. Poach for 2–4 minutes until prawns turn pink and opaque and salmon is just cooked through (salmon will flake easily). Do not overcook.

Taste the soup and adjust seasoning with sea salt (about 1/2 tsp more if needed), 1/4 tsp white or black pepper, and additional fish sauce or lime juice if desired.

Turn off the heat. Stir in the 2 tbs fresh lime juice and most of the chopped cilantro and sliced spring onions, reserving a little for garnish.

Ladle the soup and seafood into bowls. Garnish with remaining cilantro, spring onions, and basil leaves if using. Serve immediately with lime wedges on the side.

Optional: Offer extra fish sauce, sliced chilies in vinegar, or chopped fresh chili for diners to adjust heat and saltiness.