Thai Coconut Fish Soup

Soup day or noodle day? I picked both! Have you tried Tom Kha Kai ? Instead of chicken, I ended up using fish. I love vegetables in my soup. Not only does it give the dish a lively color, but also absorbs the flavor of the broth.

Recipe -Thai Coconut Fish Soup

  • Servings: 2
  • Print


  • 1-2 tilapia fish filet (sliced)
  • 1 cup of sliced button mushrooms
  • 1 red bell pepper (diced)
  • 1 stalk lemongrass (sliced into pieces)
  • 1 can chicken broth
  • 1 can coconut cream or milk
  • 2 tablespoon fish sauce
  • 1-2 lime (juiced)
  • 2 bunches of vermicelli


1. Bring a pot of water to a boil and prepare the vermicelli as package instructed.
2. In another pot, bring chicken broth and lemon grass to a boil. Turn down the heat to medium-hi and simmer for 10 minutes, bringing out the lemongrass aroma.
3. Add in the coconut, fish, mushroom, and bell peppers. Make sure to stir so the coconut is combined. Boil for 5-10 minutes or until the fish is cooked.
4. Lastly, add in the fish sauce and lime juice. Taste the broth if need any adjustments.

Note: Can use any type of fish, shrimp, chicken, or seafood for this soup.

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