Tom Yum Fish Soup with Coconut Milk & Lemongrass Sourdough

A vibrant and aromatic Tom Yum inspired fish soup, mellowed with creamy coconut milk and infused with fragrant aromatics. Served alongside grilled sourdough brushed with lemongrass infused oil, this comforting bowl is a delicious fusion of Thai flavors and Singaporean heart.

Prep Time

20 minutes

Total Time

55 minutes

Calories

625

Level

Easy

Yields

4 servings

Cost

S$5.37

Season:

☀️ Summer•🍂 Autumn•tropical

Meal Type:

Lunch•Soup•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gFish Fillets (such as Snapper or Sea Bass)(Cut into 1-inch pieces)

S$8.50

400mlCoconut Milk(Full fat for richness)

S$1.50

750mlChicken or Fish Broth(Low sodium)

S$1.20

3stalksLemongrass(Bruised)

S$1.00

3slicesGalangal(About 1/2 inch thick)

S$0.75

4leavesKaffir Lime Leaves(Torn)

S$0.50

2piecesBird's Eye Chilies(Adjust to taste, finely chopped)

S$0.40

2tablespoonsLime Juice(Freshly squeezed)

S$0.30

2tablespoonsFish Sauce

S$0.25

1teaspoonBrown Sugar

S$0.05

200gCherry Tomatoes(Halved)

S$1.00

150gStraw Mushrooms(Halved)

S$1.80

0.3cupCilantro(Chopped, for garnish)

S$0.60

1loafSourdough Loaf(Sliced into 1-inch thick pieces)

S$3.20

2tablespoonsVegetable Oil

S$0.10

1stalkLemongrass (for oil)(Finely minced)

S$0.33

Total Cost

S$21.48

S$5.37 per serving

The Method

1
**Prepare the Lemongrass Oil:** In a small saucepan, combine 1 tablespoon of vegetable oil with the minced lemongrass. Gently heat over low heat for 5-7 minutes, allowing the lemongrass to infuse the oil. Do not burn. Remove from heat and set aside.
2
**Start the Soup Base:** In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the bruised lemongrass stalks, galangal slices, and torn kaffir lime leaves. Sauté for 2-3 minutes, until fragrant.
3
**Add Broth and Simmer:** Pour in the chicken or fish broth and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to infuse into the broth. Your kitchen will fill with the unmistakable aroma of Tom Yum!
4
**Add Coconut Milk and Seasoning:** Stir in the coconut milk, fish sauce, brown sugar, and chopped chilies. Bring the soup back to a gentle simmer. Taste and adjust seasoning as needed. More lime juice for tang, more fish sauce for saltiness, more sugar for sweetness, more chilies for heat.
5
**Add Vegetables and Fish:** Add the halved cherry tomatoes and straw mushrooms to the soup. Simmer for 3-4 minutes, until the mushrooms are slightly softened.
6
**Gently Cook the Fish:** Gently add the fish pieces to the soup. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
7
**Prepare the Sourdough:** While the soup is simmering, preheat your grill pan or grill to medium heat. Brush both sides of the sourdough slices with the prepared lemongrass-infused oil.
8
**Grill the Sourdough:** Grill the sourdough slices for 2-3 minutes per side, or until they are golden brown and have nice grill marks. The lemongrass oil will caramelize beautifully, adding another layer of flavor.
9
**Assemble and Serve:** Ladle the Tom Yum fish soup into bowls. Garnish with fresh cilantro. Serve immediately with the grilled lemongrass sourdough for dipping. Enjoy the contrast of the tangy soup and the crisp, aromatic bread.

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My Notes

Nutrition Information

Nutrition per serving (525g)

625 kcal / 2615 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use homemade chicken or fish broth. You can also use shrimp paste for a more authentic flavor, but be mindful of its strong taste.

If you don't have access to fresh galangal or kaffir lime leaves, you can find dried versions in most Asian grocery stores. Use about 1 teaspoon of dried galangal and 2 dried kaffir lime leaves.

The lemongrass oil can be made in advance and stored in the refrigerator for up to a week. It's a great way to add a touch of Southeast Asian flavor to other dishes as well. Try drizzling it over grilled chicken or vegetables.

For an extra layer of texture, consider adding bean sprouts or morning glory to the soup during the last few minutes of cooking.

Cooking Equipment

Large Pot

Grill Pan or Grill

Small Saucepan

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use homemade chicken or fish broth. You can also use shrimp paste for a more authentic flavor, but be mindful of its strong taste.

If you don't have access to fresh galangal or kaffir lime leaves, you can find dried versions in most Asian grocery stores. Use about 1 teaspoon of dried galangal and 2 dried kaffir lime leaves.

For an extra layer of texture, consider adding bean sprouts or morning glory to the soup during the last few minutes of cooking.

Tom Yum Fish Soup with Coconut Milk & Lemongrass Sourdough

Ingredients

The Method