Follow these steps for perfect results
dried lemon grass
dried
dried galanga root
dried
fish stock
or vegetable stock
coconut milk
canned
small red chilies
cut into rounds
scallions
minced
fresh cilantro
chopped
white fish fillet
cut into bite-sized chunks
limes
juice of
fish sauce
Simmer lemon grass and galanga root in 1 cup of stock for 30 minutes, adding more liquid as needed to maintain 1 cup.
In a large saucepan, simmer coconut milk and remaining 2 cups of stock, uncovered, for 5 minutes.
Add the chilies, scallions, cilantro, and fish to the saucepan.
Strain the lemongrass and galanga mixture and add the liquid to the pot, discarding the herbs.
Simmer, uncovered, until the fish is just cooked through.
Remove from heat and stir in lime juice and fish sauce, adjusting to taste.
Expert advice for the best results
Adjust the amount of chili to control the spiciness.
Use fresh galangal and lemongrass for a more intense flavor.
Do not overcook the fish, as it will become tough.
Everything you need to know before you start
15 minutes
The broth can be made ahead of time and refrigerated.
Serve in a bowl, garnished with a lime wedge and fresh cilantro.
Serve hot with a side of jasmine rice.
Garnish with lime wedges and extra cilantro.
Pairs well with the spicy and sour flavors.
Discover the story behind this recipe
A staple dish in Thai cuisine, often served as a comforting and flavorful meal.
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