Barramundi Thai Coconut Soup

Serves 4 Ingredients: 2 teaspoons - coconut oil, 1 - large shallot, diced, 2 - garlic cloves, minced, 2 inch piece - ginger, sliced, 1 sprig - Thai basil, 1 can - coconut cream plus 2 cans full of water, 1 - lemongrass stalk, cut into 1/2 inch slices, Juice of 1 lime, 1 tablespoon - nam pal (Thai fish sauce), Palm or coconut sugar, to taste (about 1 tablespoon), 2-3 - kaffir lime leaves (or zest of 1 large lime), Salt, to taste, 2 - medium red potatoes, cut in half lengthwise and into 1/2 slices, 2 - carrots, thinly sliced, 2-4 - Thai chilies, sliced (to taste), 8 ounces - barramundi fillets, skin removed if desired, cut into 1/2 inch cubes, 1 small bunch - cilantro, leaves and tender stems, 1 small bunch - mint, 1 small bunch - Thai basil, 1 inch piece - fresh ginger, cut into slices, 1 stalk - lemongrass, tough outer layers removed, cut into small pieces, 1 - large garlic clove, 1 - lime, juiced and zested, 1/4 teaspoon - salt,
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Family-Friendly

Barramundi Thai
Coconut Soup

  • 20m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Riesling

  • Perfect for Weeknights

  • Perfect for Comfort Food

Ingredients

2 teaspoons coconut oil
1 shallot
large, diced
2 garlic clove
minced
2 inch ginger
piece, sliced
1 sprig thai basil
1 can coconut cream
plus 2 cans full of water
1 lemongrass stalk
cut into 1/2 inch slices
1 fresh lime juice
juice of
1 tablespoon fish sauce
thai fish sauce
1 tablespoon palm sugar
or coconut, to taste
2 kaffir lime leaves
or zest of 1 large lime
salt
to taste
2 red potato
medium, cut in half lengthwise and into 1/2 slices
2 carrot
thinly sliced
2 birds eye chili pepper
sliced, to taste
8 ounces The Better Fish® Barramundi Skinless Fillets
skin removed if desired
1 bunch cilantro (coriander herb)
small, leaves and tender stems
1 bunch mint
small
1 bunch thai basil
small
1 inch ginger
piece, cut into slices
1 stalk lemongrass
tough outer layers removed, cut into small pieces
1 garlic clove
large
1 lime
juiced and zested
¼ teaspoon salt
Servings

Nutrition per serving

Calories 593.68kcal 30%
Fat 20.05 29%
Carbs 85.35 33%
Sugars 58.31 65%
Protein 21.87 44%
Sodium 815.64mg 41%
Fiber 5.31 19%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 593.68kcal 30%
Fat 20.05 29%
Saturated Fat 17.94 90%
Monounsaturated Fat 0.88 88%
Polyunsaturated Fat 0.49 49%
Carbs 85.35 33%
Fiber 5.31 19%
Sugars 58.31 65%
Protein 21.87 44%
Cholesterol 42.61mg 14%
Sodium 815.64mg 41%
Calcium 123.96mg 15%
Magnesium 86.5mg 23%
Potassium 1280.62mg 37%

% Daily Value*

Iron 3.36mg 24%
Zinc 1.61mg 16%
Phosphorus 141.96mg 20%
Vitamin A 1913.37mkg 239%
Thiamin B1 0.17mg 15%
Riboflavin B2 0.17mg 12%
Niacin B3 2.33mg 15%
Vitamin B6 0.41mg 29%
Folic Acid B9 84.14mkg 42%
Vitamin B12 0.02mkg 1%
Vitamin C 33.77mg 42%
Vitamin D 7.65mkg 153%
Vitamin E 0.78mg 7%
Vitamin K 117.3mkg 156%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
4.2 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 5.31   19% DV
Protein 21.87   44% DV
Calcium 123.96mg   15% DV
Magnesium 86.5mg   23% DV
Potassium 1280.62mg   37% DV
Iron 3.36mg   24% DV
Vitamin A 1913.37mkg   239% DV
Vitamin C 33.77mg   42% DV

Nutrients with negative impact

Saturated Fat 17.94   90% DV
Carbs 85.35   33% DV
Sugars 58.31   65% DV
Cholesterol 42.61mg   14% DV
Sodium 815.64mg   41% DV

Coconut milk makes for nondairy soup you’ll crave even when it’s warm outside. Rich and creamy, but delicate enough to enjoy all year round, this Barramundi Thai Coconut Soup hits all the notes you’re accustomed to in authentic restaurant versions, thanks to its mix of vegetables and almost-magical herb paste. According to blogger and recipe contributor Lindsey Johnson, “I love that my kids enjoy eating fish with us. Barramundi is high in Omega-3 fatty acids, making it a very healthy choice. This take on Thai coconut soup has definitely been one of their favorites – we enjoyed every last drop!” Recipe, food styling, and photography by Lindsey Johnson of Cafe Johnsonia.

Instructions

Step 1
In a large pot over medium heat, melt coconut oil. Add the shallot and garlic. Cook, stirring frequently until the shallot starts to soften and the garlic is fragrant about 3-4 minutes.
Step 2
Add the lemongrass, ginger, kefir limes leaves, Thai basil, lime juice, coconut cream, 2 cans of water, palm sugar, and fish sauce. Bring to a simmer and add the carrots and potatoes.
Step 3
Lower heat and let cook just until the carrots and potatoes are tender when pierced with the tip of a knife. Taste and add some salt, if needed.
Step 4
Add the diced barramundi and let the soup simmer on low heat just until the fish is cooked, about 10 minutes. If desired, you can remove the lemongrass, kaffir lime leaves, and basil sprig before serving.
Step 5
Ladle into bowls and add top with a spoonful of the herb paste. Stir and eat.
Step 6
For herb paste: Place all of the ingredients into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down bowl as needed. Transfer to a small bowl or jar until ready to use. Will keep for about one week in the fridge.
Suggested sides
  • Steamed
    Bok Choi
  • Jasmine
    Rice
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