Hello MFCC and happy holidays! Today I wanted to share my recipe for Spicy Thai Fish Soup.
It's a delicious blend of Thai flavors, with sweet coconut milk and perfectly tender fish, with the optional addition of egg noodles at the end for the ultimate cold weather comfort food.
In this recipe I used halibut, but you can sub it for another firm white fish like striped bass, or even use shrimp or chicken in place of the fish.
It's a great cold weather recipe that's easy to make and tastes even better the next day (as do most soups!).
You can change around the ingredients as you like, and omit anything you don't like.
I added in egg noodles (not pictured) at the end for extra bulk. The egg noodles make this soup more "comforting". If you do decide to add the egg noodles, then just be sure to cook the noodles separately, and store them separately, so they don't get soggy.
Just like most soups and stews, the broth of this soup only gets better with time. You'll find that if you make this and eat it right away, the flavors won't be as strong, which makes this a great make-ahead recipe.
Store it in the fridge for up to 3 days or in the freezer for up to 4 weeks. You can check out the recipe below or click here to print it.
Through the eyes of a fishermans’ wife, I’m excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.