This Thai Curry Fish Soup is a bright and flavorful bowl filled with tender fish, creamy coconut milk, and a mix of fresh veggies. The curry spices add warmth and a little kick, while the herbs bring a fresh, lively taste. It’s a perfect blend of comforting and light, with just enough spice to keep things interesting.
I love making this soup when I want something that feels both exotic and easy to put together. The secret for me is getting the balance just right between the coconut creaminess and the curry paste heat. I usually start with a mild curry and add a bit more if I want a stronger flavor. It’s a soup that everyone in my house asks for again and again.
Serving this soup with a side of jasmine rice or crusty bread really makes it a full meal. I also like to squeeze a little lime on top right before eating for a fresh burst of tanginess. It’s the kind of dish that feels special but doesn’t take all afternoon to make, which to me is a huge win.
Key Ingredients & Substitutions
White Fish: I like using cod or snapper because they hold up well in the soup. Tilapia works too and is budget-friendly. You could also try salmon for a richer flavor, but it’s oilier.
Thai Red Curry Paste: This gives the soup its signature flavor and heat. If you can’t find it, use a yellow or green curry paste, but the taste will change slightly. Start with less and add more to control spiciness.
Coconut Milk: Full-fat coconut milk makes the soup creamy and smooth. Light coconut milk can be used for fewer calories but expect a thinner broth. Shake the can well before opening for even creaminess.
Fish Sauce & Palm Sugar: These balance salty and sweet flavors. If you’re avoiding fish sauce, tamari or soy sauce can work, though it’s less authentic. Brown sugar is a good alternative for palm sugar.
How Do I Poach Fish Without Overcooking It?
Poaching fish gently in the soup is key to tender, flaky pieces. Here’s how I do it:
- Add fish after vegetables are just tender, so they don’t get mushy as you cook the fish.
- Keep the soup at a gentle simmer — avoid boiling vigorously, which can toughen the fish.
- Cook fish for just 5-7 minutes depending on thickness. Check by flaking gently with a fork; it should separate easily.
- Remove the pot from heat as soon as fish is cooked to avoid carryover cooking.
Taking these steps means your fish stays juicy and soft, making every bite delicious.
Equipment You’ll Need
- Large pot or deep skillet – I prefer one with high sides to hold all the broth and ingredients comfortably.
- Wooden spoon or spatula – makes stirring curry paste and vegetables easy without scratching the surface.
- Measuring spoons and cups – helps you add the right amount of fish sauce, sugar, and lime juice.
- Sharp knife and cutting board – essential for chopping fish, vegetables, and herbs quickly and safely.
- Can opener – for opening the coconut milk and bamboo shoots, if using canned products.
Flavor Variations & Add-Ins
- Swap the fish for shrimp or chicken to suit your taste or what you have in hand. Shrimp cooks quickly and adds a different texture.
- Add sliced zucchini or carrots instead of or with bell peppers for extra crunch and sweetness.
- Use fresh Thai basil or cilantro instead of or alongside other herbs for a more fragrant finish.
- Spice it up with chopped dried chili or a dash of chili oil if you like more heat in your soup.
Thai Curry Fish Soup
Ingredients You’ll Need:
- 1 lb (450g) white fish fillets (such as cod, snapper, or tilapia), cut into chunks
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 can (14 oz/400ml) coconut milk
- 2 cups fish stock or water
- 1 cup cherry tomatoes, halved
- ½ cup bamboo shoots, sliced (optional)
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 3 cloves garlic, minced
- 1 thumb-sized piece of galangal or ginger, thinly sliced
- 3 kaffir lime leaves, torn (optional)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon lime juice (more to taste)
- 3 green onions, diagonally sliced
- Fresh cilantro or Thai basil for garnish
- Optional: chopped dried chili or fried chili flakes for garnish
How Much Time Will You Need?
This Thai Curry Fish Soup takes about 10 minutes to prep and 20 minutes to cook, so around 30 minutes in total. It’s a quick and satisfying meal to enjoy any day of the week.
Step-by-Step Instructions:
1. Start by Cooking the Curry Base:
Heat vegetable oil in a large pot or deep skillet over medium heat. Add minced garlic, sliced galangal (or ginger), and the Thai red curry paste. Stir-fry everything for 1 to 2 minutes until you can smell the curry and spices coming to life.
2. Add Liquids and Seasonings:
Pour the coconut milk and fish stock (or water) into the pot and stir to combine well with the curry paste. Let it come to a gentle simmer. Then add torn kaffir lime leaves (if using), fish sauce, and palm sugar. Stir and cook for 3 to 5 minutes so the flavors blend nicely.
3. Add Vegetables and Simmer:
Next, add the cherry tomatoes, bamboo shoots (if you’re using them), red bell pepper slices, and snap peas. Let the soup simmer gently for 3 to 4 minutes until the vegetables become just tender but still fresh.
4. Poach the Fish:
Carefully add the chunks of fish to the soup. Poach them gently for 5 to 7 minutes until the fish is cooked all the way through and flakes easily when you check with a fork. Keep the heat low so the fish stays tender.
5. Final Touches and Serving:
Take the pot off the heat and stir in the lime juice. Taste your soup and add more fish sauce, sugar, or lime juice to get the balance just right for you. Then ladle the soup into bowls and garnish with sliced green onions and fresh cilantro or Thai basil. If you like heat, sprinkle some chopped dried chili or fried chili flakes on top.
6. Enjoy!
Serve your Thai Curry Fish Soup hot, alongside steamed jasmine rice or crusty bread. It’s a bowl full of rich coconut flavor, fresh veggies, and tender fish—comfort in every spoonful!
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish, but make sure to thaw it completely in the fridge overnight before cooking. Pat the pieces dry to avoid extra moisture that can thin the soup.
How Can I Make This Soup Less Spicy?
Use less Thai red curry paste to start, and opt for a mild curry paste if possible. You can always add more later if you want more heat, but it’s harder to reduce spice once added.
Can I Prepare the Soup Ahead of Time?
You can make the broth and cook the vegetables ahead, but add the fish just before serving to keep it tender and fresh. Store the soup base in the fridge for up to 2 days.
What’s the Best Way to Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the fish from breaking apart.