Tuk Tuk Fish Soup Recipe

Prep seafood

Pat prawns and salmon pieces dry with paper towel. Season lightly with 1/8 tsp salt and 1/8 tsp pepper. Keep refrigerated until ready to add.

Smash aromatics

Smash the lemongrass stalks with the flat side of a knife to release oils, then cut into 3-inch pieces. Slice ginger and galangal (if using) thinly and smash the garlic cloves. Halve the shallot.

Heat a medium pot over medium heat and add 1 tsp cooking oil. Add the halved shallot and smashed garlic and cook, stirring, for 1–2 minutes until fragrant but not browned.

Add the sliced ginger, galangal (if using) and smashed lemongrass to the pot. Stir for 30 seconds to release aromatics.

Pour in the 6 cups of stock and 1 cup water. Increase heat and bring the liquid to a gentle simmer (do not boil vigorously) over medium-high heat.

Once simmering, reduce heat to low and let the broth simmer gently, uncovered, for 12–15 minutes to infuse flavors. Skim any foam or impurities from the surface with a spoon.

After simmering, taste the broth and add 1 tsp sugar and 1/2 tsp salt. Adjust seasoning gradually — add fish sauce during finishing step rather than here if you prefer control over saltiness.

Remove the aromatics (lemongrass, ginger, galangal and shallot) with a slotted spoon or strain the broth into a clean pot if you prefer a clearer soup.

Bring the strained broth back to a gentle simmer. Add the sliced mushrooms and julienned carrot. Simmer for 2–3 minutes until slightly tender but still bright.

Add the bok choy leaves and simmer 1–2 minutes until wilted.

Carefully add the salmon cubes and prawns to the simmering broth. Cook gently for 3–4 minutes, or until prawns are opaque and pink and salmon is just cooked through (internal flakiness). Avoid boiling; maintain a gentle simmer to keep the seafood tender.

Stir in 2 tbs fish sauce, 1 tbs light soy sauce, and the 2 tbs fresh lime juice. Taste and adjust: add a little more fish sauce (up to 1 tbs more) or salt if needed and/or more lime for brightness. Add the 1/4 tsp freshly ground black pepper and the sliced chilies if using.

Turn off the heat. Add the sliced spring onions, cilantro leaves and Thai basil (if using). Give the soup a gentle stir to distribute herbs. Let rest 1 minute so herbs wilt slightly but remain vibrant.

Ladle the soup into warmed bowls, making sure each bowl gets an even portion of salmon and prawns, vegetables and broth. Serve immediately with extra lime wedges and additional fish sauce on the side.