This Thai fish soup with coconut milk is a recipe I came up with in March 2026, after several rounds of cooking Thai food at home. The idea was simple: bring together different kinds of fish, a fragrant coconut and curry broth and all the punch of Asian sauces in one bowl.
For the seasoning, I mix three sauces I always have in my cupboard: soy sauce, fish sauce and oyster sauce. Add lemongrass for freshness and, to finish, a good handful of coriander. The result is mild, creamy and very fragrant, without being too spicy.
I like to combine a firm white fish with a richer one like salmon, for different textures. The cooking is quick: the fish poaches for a few minutes in the broth and stays nice and tender.
The recipe
My recipeIngredients
Soup
- 600 g mixed fish, skinless and boneless (for example 200 g cod, 200 g coley and 200 g salmon)
- 400 ml coconut milk
- 600 ml water
- 2 tbsp red curry paste
- 2 lemongrass stalks
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp neutral oil
To finish
- 1 bunch fresh coriander (about 20 g)
Method
- Cut the fish into roughly 3 cm cubes and keep them in the fridge. Remove the outer leaves of the lemongrass, cut the stalks into 4 cm pieces and crush them with the flat of a knife.
- Heat the oil in a large saucepan over medium heat. Add the curry paste and fry it for 1 to 2 minutes, stirring, until it smells fragrant.
- Pour in the coconut milk little by little, stirring to dissolve the curry paste. Add the water and the lemongrass, then simmer gently for 10 minutes.
- Add the soy sauce, fish sauce and oyster sauce. Stir and taste the broth to adjust the seasoning.
- Turn the heat down to the minimum and add the cod and coley first, then the salmon a minute later. Poach for 5 to 6 minutes without boiling and without stirring too much, so the pieces stay whole.
- Remove the lemongrass pieces. Chop the coriander.
- Serve the soup piping hot in bowls and sprinkle generously with coriander just before serving.
Tips and variations
- Choose firm fish that holds its shape when cooked. Pollock, monkfish or hake also work very well.
- Red curry paste gives a slightly spicy soup. For a milder version, use yellow curry paste.
- For a more filling meal, serve the soup with a bowl of jasmine rice on the side.
- This soup is best eaten right away: reheated, the fish tends to fall apart. You can make the broth ahead and add the fish at the last minute.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.