Herbal Soup with Trout

    35 minutes

    A rich stock is created with galangal, lemongrass, lime leaves and fish sauce, this is used to cook the trout.

    1 person made this

    Serves: 4 

    • 1 trout, cleaned well
    • oil, to deep-fry trout
    • 4 cups (1 litre) mildly seasoned chicken or fish stock
    • 8-10cm Galangal, cut into thin rounds
    • 5 lemongrass stalks, lower thirds only, cut into 4cm long pieces
    • 5-7 kaffir lime leaves, roughly torn
    • 3 medium tomatoes, cut into thick wedges
    • 3-4 tablespoons fish sauce, or more to taste
    • 2-3 tablespoons lime juice, or more to taste
    • 1 teaspoon roasted chilli paste
    • 4-5 coriander sprigs, for garnish

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fry the trout in plenty of oil in a wok until skin is crispy, about 2-3 minutes on each side. Set aside.
    2. In a large saucepan heat the stock to a simmer. Add galangal, lemon grass and kaffir lime leaves to infuse the stock for about 10 minutes.
    3. Take out the herbs. Add tomatoes then season soup with fish sauce and lime juice. Simmer for 5 minutes or until tomatoes start to soften.
    4. Add fish (you might have to cut it into 2 or 3 sections to fit the saucepan) and roasted chilli paste.
    5. Bring soup back to a quick boil. Garnish with coriander leaves. Serve immediately.

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    Hardest part for us was going out back and catching then cleaning some farm raised Rainbow Trout otherwise the dish went together quick and fast. Tastes great and it is light yet filling. Thanks for sharing as we are always looking for more ways to prepare our trout, crawfish and freshwater shrimps :-)  -  11 Aug 2017  (Review from Allrecipes Southeast Asia)