Thai Fish Soup with Pineapple

Thai Fish Soup with Pineapple, Lemongrass

This super healthy Thai fish soup is deliciously tangy and refreshing. This fish soup recipe is inspired by the traditional Thai hot and sour soup - Tom Yum. This clear Thai soup is a great low-fat alternative to traditional Thai recipes as it is made without coconut milk. The tangy tamarind and heat from the chili are balanced out by the sweet pineapple and tomatoes.

This delicious fish and pineapple soup is so easy to make and is a tasty low-calorie to eat restorative bone broth. Try this rainbow soup after an indulgent weekend or if you feel a sniffle coming on - it’s packed with vitamin C, minerals and all the goodness of fish, bone broth, aromatics, fruit and vegetables.

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Thai Fish Soup with Pineapple

Yield: 2

Author: @myskikitchen - Dee Kirk

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

This super healthy Thai fish soup is deliciously tangy and refreshing. This fish soup recipe is inspired by the traditional Thai hot and sour soup - Tom Yum. This clear Thai soup is a great low-fat alternative to traditional Thai recipes as it is made without coconut milk. The tangy tamarind and heat from the chili are balanced out by the sweet pineapple and tomatoes.

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Ingredients

• ngredients
• Serves 2
• 600ml broth, I use chicken stock but a clear fish or vegetable broth with work just as well.
• 300g White fish (such as barramundi or monkfish), cut into bit sized chunks
• 10-12 shelled fresh prawns, optional
• 300g pineapple, cut into bit sized chunks
• 12-16 cherry tomatoes
• 12 small button mushrooms, optional
• 50ml tamarind water
• 1 teaspoons of sugar
• 6 kaffir lime leaves
• 2 tablespoons of fish sauce
• Juice of half a lime and wedges to serve
• Celery leaves, sliced (preferable Asian variety)
• Spring onion, finely sliced
• A handful of coriander leaves, roughly chopped
• For the paste
• 3 stalks of lemongrass, white part only
• 2 small shallots
• 1 clove of garlic
• 1 dried red chili, rehydrated in boiling water
• 1 tablespoon coconut oil

Instructions

1. First, combine the the paste ingredients in a food processor - I use my Cuisinart spice grinder for small quantities such as curry pastes or this soup.
2. In a pot of deep wok, gently fry the paste until it released its aromas.
3. Pour in the broth, add the kaffir lime leaves and sugar, and gently bring the soup to boil.
4. Add the tamarind water, making sure that it is well strained.
5. Add the mushrooms, tomatoes, pineapple chunks, fish and prawns and simmer until fish is cooked through - this should take no more than five minutes.
6. Season to taste with fish sauce and lime juice. Garnish with the celery leaves, spring onion and coriander just before serving hot in bowls accompanied by rice and lime wedges. If you like things very spicy, then serve a couple of chopped birds eye chilis in a small bowl of fish sauce as a condiment.

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