Inspired by the flavours and ingredients used in Thai cooking, this flavourful stew can be on the table in 30 minutes! Serve with Thai sticky rice.
Print Recipe
0 from 0 votes

One-pot Thai Fish Stew and a recipe video

Inspired by the flavours and ingredients used in Thai cooking, this flavourful stew can be on the table in 30 minutes! Serve with Thai sticky rice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Stew
Cuisine: Thai
Keyword: Thai Fish Soup, Thai Fish Stew
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 500 g | just over a pound cubed fish fillets a mix of salmon and cod
  • 300 g | 10.5oz raw king prawns shrimp, peeled
  • 250 ml | 1 cup fish stock
  • 2 large handfuls fresh spinach leaves more if desired
  • 3 tbsp coconut cream
  • 3 large tomatoes seeded and finely chopped
  • 3 large shallots finely chopped
  • 3 garlic cloves minced
  • 2 kaffir lime leaves usually available frozen
  • 1 tbsp coconut oil or canola oil
  • 1 tbsp palm sugar ground (use a bit of sweetener, if preferred)
  • 1 tbsp Thai fish sauce Nam pla
  • 1 red chilli sliced thinly
  • 1 tsp grated fresh ginger
  • 1 tsp lemongrass paste
  • a good drizzle Sriracha sauce
  • handful fresh basil torn (Thai basil if you can source it)
  • juice of 1/2 lime or more, to taste, extra lime wedges to serve
  • pinch dried chilli flakes to serve optional

Instructions

  • Heat a wok or large casserole and melt 1 tbsp of coconut oil.
  • Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
  • Add the chopped tomatoes, chilli and stock and bring to the boil.
  • Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
  • Add the cubed fish and gently stir them in. Cook for 3 minutes.
  • Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
  • Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chilli flakes and check the seasoning. Remove the kaffir lime leaves.
  • Serve over rice with lime wedges on the side.

Video

Notes

Replace the fish with equal amounts cubed chicken breast and the fish with chicken stock. Make sure you cook the chicken thoroughly before serving.