Emeril's Thai Fish Soup


YIELD 8 servings


2 tablespoons grapeseed oil
leeks, white part only, washed and sliced into thin rounds
white onion, thinly sliced
1/2 teasoon crushed red pepper
bay leaves
1 stalk lemongrass, chopped into 2 inch pieces
sweet potato, cubed into 1/2 inch pieces
1 tablespoon chopped ginger
3 cloves garlic, chopped
limes, zest and juice separated
2 15‑ounce cans of lite coconut milk
4 cups low sodium chicken stock 
tomatoes, sliced
1 pound firm fleshed white fish, like rockfish, cubed into 1/2 inch pieces
Salt and fresh ground white pepper



  1. In a large stock pot or Dutch oven over medium high heat, add the grapeseed oil. When the oil begins to shimmer, add the leek, onion, crushed red pepper, bay leaves, lemongrass, sweet potato, ginger, garlic, lime juice and zest and sauté. Be sure to stir the vegetables frequently. After 5 minutes, add the coconut milk and chicken stock and bring to a gentle simmer. Continue to simmer for 20 minutes, and add the tomato and fish. Season the soup with salt and pepper and cook an additional 10 minutes. Remove the lemongrass pieces before serving. Serve immediately.

    Editor's Note: Look for sustainable seafood and local produce.

  2. Learn more about sustainable food choices with our Eat Green Guide.

  3. This recipe was featured in the Food For Life Episode of Emeril Green.

  4. WATCH VIDEO: Emeril's Souper Soup recipes.

This recipe appears in: Soups
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