Thai Fish Soup
Feb 11, 2026 12:47 PM
Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm.
It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. Even at home, I’ll admit to popping frozen bean burritos in the microwave and adding a salad to “even it out” is sometimes an option.
My answer to this is to stock the freezer with frozen seafood. I buy shrimp already flash frozen (you can defrost exactly as many shrimp as you need). I also buy fresh fish and then cut them up into 1-inch chunks before freezing. A tip is to freeze the fish chunks in one layer – just flatten the bag and lay flat in the freezer. It makes it so much easier and faster to defrost.
The pantry always holds cans of coconut milk, cartons of broth and dried rice noodles – making this recipe very convenient to cook.
Ingredients:
- 1 tablespoon cooking oil
- 1 clove garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1/4 red onion, very sliced
- 1/2 red chili pepper, sliced (optional)
- 1 stalk lemongrass, bottom stalk only, bruised
- 4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
- 14 ounces can coconut milk
- 1 cup vegetable broth
- juice of 1/2 lime
- 1 tablespoon fish sauce
- 6 ounces shrimp, peeled and deveined
- 8 ounces salmon, cut into 1-inch chunks
- assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
- 1 tablespoon minced cilantro
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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