Khmer Fish Soup

A creamy fish soup with lemongrass.


  • 1 pound sea bass (or other white fish)
  • 1/2 cup roasted peanuts (crushed)
  • 2 cups fish or vegetable stock
  • 2 cups coconut milk
  • 1/2 cup tamarind juice
  • 1 small piece fresh galangal (use fresh ginger as a substitute, grated)
  • 1 small piece of fresh turmeric (grated)
  • 4 garlic cloves (minced)
  • 3 lemongrass stalks (chopped)
  • 4 kaffir lime leaves
  • 1 teaspoon kaffir lime zest
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon brown sugar
  • Salt


  • Mash together lemongrass, garlic, galangal (or ginger), turmeric, lime leaves, and lime zest in a bowl.
  • In a large saucepan, boil half the coconut milk until it turns creamy.
  • Add the lemongrass paste and fry for 1-2 minutes.
  • Add the shrimp paste, fish sauce and fish and fry on medium heat for 2 minutes.
  • Add the remainder of the coconut milk, tamarind juice and stock, and simmer for 5 more minutes. Stir in peanuts, sugar and salt.
  • Serve hot with rice.


#soup #seafood #glutenfree  

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