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Thai Style Soup

June 14, 2011

Slightly spicy and very satisfying!

Alex and I love Thai food, but we are not fans of the added sugars, peanuts, and industrial seed oils that are often used in Thai restaurants.  This soup is a great make at home meal to appease the Thai craving.  I used fish (Mahi Mahi) as the protein in this batch, but chicken or shrimp would work as well.  Homemade bone broth adds a delicious, comforting flavor as well as a host of health benefits.  Please see the above link for further details on all the goodness of stock.

This is a one pot meal that is equally delicious and satisfying on a cold winter night or a sunny summer evening.  Enjoy!

Thai Style Soup


  • 6 cups of homemade chicken or turkey stock
  • 4 cloves of garlic, minced
  • 3 serrano chiles, seeded and diced fine
  • 1 Tablespoon grated fresh ginger
  • Zest of one lemon
  • Zest of 1/2 a lime
  • 1/4 cup freshly squeezed lime juice
  • 2 Tablespoons fish sauce
  • 6 ounces shiitake mushrooms, stems removed and tops sliced thinly
  • 1 13.5 ounce can of full fat coconut milk
  • 6 ounce bag of baby spinach
  • 1 pound of firm white fish, cut into 1/2 cubes (feel free to substitute chicken sliced thinly or shrimp)
  • Optional garnishes:  thinly sliced green onions or chopped cilantro

What to do:

In a large sauce pan or stock pot, stir together the broth, garlic, chiles, ginger, lemon and lime zest, lime juice, and fish sauce.  Bring to a simmer and then add the fish, chicken, or shrimp.  Also add in the mushrooms and coconut milk.  Return to a simmer and continue to cook until the meat or fish is cooked through.  The fish I used was done in less then 5 minutes.  Add the spinach to the pot and stir to combine.  Once the spinach wilts, remove the soup from the heat and serve.  Top with optional garnishes.

I found that the soup was perfectly seasoned as is, but taste yours and adjust with additional fish sauce or sea salt as needed.

Yield 6 servings.

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