Thai Fish Soup

I love Thai food, it always seems healthier than Chinese, not as oily and gloopy, with lots of fresh zingy ingredients and high impact flavours.

This fish soup recipe is light in calories, but full on taste! Lots of flavour to get your taste buds tingling, but so light you can fit this in your calorie budget, whichever plan you are following.

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Thai Fish Soup

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  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 2 1x


Deliciously zingy Thai fish soup



Spray oil

4 spring onions (finely sliced)

1 shallot (finely sliced)

2 cloves garlic (minced)

1 inch piece ginger (julienned)

1 lemongrass stalk

1 red chilli (de-seeded and finely diced)

500g Basa fillet (cut into large chunks)

750ml fish stock

1 lime (juice of)

1 tablespoon caster sugar

2 tablespoons fish sauce

Light soy sauce

1 tablespoon coriander (finely chopped)

Coriander sprigs (to garnish)

White pepper


  1. Fry off spring onions and shallots (with spray oil)
  2. Add garlic and ginger and fry for 3 mins
  3. Add fish stock, bring to the boil and simmer
  4. Add all remaining ingredients apart from the fish
  5. Simmer for 20 mins, then add the fish and cook for a further 10 mins, add white pepper to taste
  6. Garnish with fresh coriander and serve


If your calories allow, why not add some king prawns or monkfish for some extra meaty textures

  • Prep Time: 5
  • Cook Time: 30


  • Calories: 163

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