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Thai Fish Broth
Source: dLife

This broth has the flavoring of lemongrass, chiles, and galangal which makes it a fragrant soup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 2  -  3 servings
Amount Per Serving
Calories 277.2
Total Carbs 16.1 g
Dietary Fiber 3.8 g
Sugars 3.4 g
Total Fat 6.2 g
Saturated Fat 1.7 g
Unsaturated Fat 1.3 g
Potassium 1112.0 mg
Protein 40.2 g
Sodium 2384.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Fruits , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  low fat unsalted chicken broth
4 each  lemongrass stalks
3 each  medium limes
2 each  Chili Peppers, red, hot, fresh
1 tbsp  galangal
6 each  cilantro sprigs
2 each  kaffir lime leaves
12 oz  monkfish
1 tbsp  rice vinegar
3 tbsp  fish sauce
2 tbsp  fresh cilantro
  1. Pour stock into pan and bring to boil.
  2. Slice the bulb end of each lemongrass stalk diagonally into pieces about 1/8 inch thick. Peel off four wide strips of lime rind with a potato peeler, avoid the white pith underneath, so it does not make soup bitter. Squeeze the limes and reserve the juice.
  3. Add the sliced lemongrass, lime rind, chiles, galangal and cilantro stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
  4. Add the monkfish, rice vinegar and fish sauce, with half the reserved lime juice. Simmer for 3 minutes or until the fish is cooked. Lift out and discard the cilantro stalks, taste the broth and adjust lime juice if necessary.
  5. The soup should taste sour.
  6. Sprinkle with cilantro leaves and serve hot.

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