A rich, aromatic, and soul-soothing soup blending creamy coconut milk with fresh herbs, tender white fish, and a zing of lime — a perfect representation of Thai comfort in a bowl.
In a medium soup pot over medium heat:
Add a splash of neutral oil (or coconut oil for extra richness).
Stir in Thai red curry paste, cooking 30–60 seconds until it darkens and becomes fragrant.
Add lemongrass, kaffir lime leaves, ginger (or galangal), and sliced chili.
Sauté gently for another 1–2 minutes to fully release the essential oils.
Pour in coconut milk and stock. Stir gently to combine.
Add fish sauce.
Bring to a low simmer (do not boil — boiling can split the coconut milk).
Simmer uncovered for 5–7 minutes, letting the aromatics infuse the broth.
Gently add fish chunks, mushrooms, and cherry tomatoes.
Simmer on low heat for 8–10 minutes until fish is opaque and flakes easily with a spoon.
Turn off the heat.
Stir in fresh lime juice and chopped cilantro.
Taste the broth and adjust with more lime (for acidity) or fish sauce (for umami/salt).
Ladle into warm bowls.
Garnish with Thai basil, extra chili slices, and a swirl of coconut cream if desired.
Serve hot with lime wedges on the side.
Optional sides:
Steamed jasmine rice
Thin rice noodles
Crispy shallots or roasted peanuts for crunch
Vegetarian: Swap fish for tofu or tempeh, use vegetable broth, and replace fish sauce with soy sauce or mushroom sauce.
Add greens: A handful of baby spinach or bok choy stirred in at the end.
Make it hearty: Add rice noodles for a full meal-in-a-bowl.
Wine:
Off-dry Riesling – balances spice and citrus
Sauvignon Blanc – highlights herbs and lemongrass
Gewürztraminer – floral, aromatic contrast
Beer:
Thai lager or wheat beer (hefeweizen)
Cocktail:
Lemongrass mojito or Thai basil gimlet
Non-Alcoholic:
Coconut water
Sparkling limeade
Thai iced tea (if serving the soup as a starter)
6 servings