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Thai Cod soup

(makes 4 servings)


  • 2 tablespoons olive oil

  • 2 onions

  • 3 medium cloves garlic

  • 2 small dried red chilies

  • 1.5 cups coconut milk

  • 2 teaspoons fish sauce

  • 1 tblsp oyster sauce

  • 3 (2-inch) strips lime peel from 1 lime

  • 50ml light soy sauce

  • 1 piece peeled fresh ginger, about 2 inches

  • 3 stalks lemongrass, about 3 inches each long

  • 2 tsp basil

  • 170g boneless, skinless cod fillets

  • ½ tsp salt  

  • 1 tsp freshly ground black pepper

  • 3 tablespoons fresh lemon juice

  • 1 cup hot water



  1. Finely chop the onions and mince the garlic and add to a large pan,

  2. Cut the ends off the chillies and rub between fingers to remove the seeds from inside, throw the seeds out then finely chop the chillies and add to the onions,

  3. Cook over medium heat in the olive oil until soft and tender, about 5 minutes,

  4. Finely cut the ginger, then using the back blunt edge of the knife, gently beat the lemongrass stalks, add these to the onion mixture,

  5. Add coconut milk, fish sauce, lime peel, ginger, lemongrass, hot water, herbs and salt and pepper,

  6. Chop the fish fillets a little and add to the coconut mixture, cover the pan and leave to simmer for about 5-8 minutes for the fish to cook in the sauces,

  7. If you prefer a runnier sauce, then just add a little more hot water,

  8. Add the lemon juice to the end and mix in,

  9. Serve out into bowls on its own or with vegetables beneath for a larger serving,

  10. Serve with lemon wedges on the side and enjoy

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