Thai mackerel soup
4 servings
25 minutes
Thai mackerel soup is a vibrant blend of ocean freshness and spicy notes of Thai cuisine. The light yet rich fish broth gains depth of flavor from soy sauce, the gentle sweetness of sugar, and the heat of white pepper. The aroma of golden fried garlic enhances appetite, preparing taste buds for the main ingredient—juicy mackerel gently simmered with lime juice. The final touch is cilantro, adding freshness and completeness to the dish. This soup is perfect for lovers of exotic flavors and seafood enthusiasts; it warms on cool days and provides gastronomic pleasure. Thai cuisine is known for its harmony of sweet, sour, and spicy flavors, and this soup is a true embodiment of its rich tradition.
1
Add soy sauce, sugar, and salt to the fish broth.
- Fish stock: 3 glasss
- Soy sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: to taste
2
Chop the garlic finely and fry until golden brown.
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
3
Cut the mackerel fillet into small pieces. Add garlic, fish pieces, juice of one lime, and pepper to the broth. Cook on low heat for 15 minutes.
- Garlic: 2 cloves
- Mackerel fillet: 2 pieces
- Lime: 1 piece
- Ground white pepper: to taste
4
Garnish with finely chopped cilantro before serving.
