Thai Fish Broth

This authentic Thai dish is sure to please!

Serves 2 to 3


  • 4 cups fish or chicken stock
  • 4 lemon grass stalks
  • 3 limes
  • 2 small fresh hot red chilies, seeded and thinly sliced
  • 2cm a piece of fresh galangal, peeled and thinly sliced
  • 6 coriander stalks, with leaves
  • 2 kaffir lime leaves, coarsely chopped (optional)
  • 12 oz monkfish fillet, skinned and cut into 2.5 cm
  • 15 ml/ 1 tbsp rice vinegar
  • 3 tbsp Thai fish sauce
  • 2 tbsp chopped coriander leaves, to garnish
  1. Put the stock into a saucepan and bring to boil. Meanwhile, slice the bulb ends of each lemon grass stalk diagonally into pieces about 3 mm thick. Peel off four wide strips of lime rind with a potato peeler, taking care to avoid the white pith underneath which would make the soup biter. Squeeze the limes and reserve the juice.
  2. Add the sliced lemon grass, lime rind, chilies, galangal and coriander stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
  3. Add the monkfish, rice vinegar and Thai fish sauce, with half of the reserved lime juice. Simmer for about 3 minutes, until the fish is just cooked. Lift out and discard the coriander stalks, taste the broth and add more lime juice if necessary; the soup should taste quite sour. Sprinkle with the coriander leaves and serve very hot.