Rockfish Tom Kha

Posted in Asian Recipes, Soups and Stews
Rockfish Tom Kha
Rockfish Tom Kha is a creamy, bright, aromatic Thai coconut soup built around delicate white fish. The broth is infused with lemongrass, galangal or ginger, lime, chiles, and herbs, then the rockfish is gently poached so it stays tender and flaky.

Ingredients

For the Broth:

  • 2 tablespoons neutral oil or coconut oil
  • 1 shallot, thinly sliced
  • 4 cloves garlic, sliced
  • 2-inch piece fresh galangal or ginger, thinly sliced
  • 2 stalks lemongrass, smashed and cut into 2-inch pieces
  • 4 makrut lime leaves, torn, optional
  • 1-2 Thai chiles, smashed or thinly sliced
  • 4 cups seafood stock or chicken stock
  • 2 cans full-fat coconut milk, 13.5 ounces each
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1-2 teaspoons palm sugar or brown sugar

For the Soup:

  • 8 ounces mushrooms, such as oyster, shimeji, or cremini
  • 1 to 1 1/2 pounds rockfish fillet, cut into large chunks
  • 1 small tomato, cut into wedges, or 1 cup halved cherry tomatoes
  • Juice of 2 limes, plus more to taste

For Garnish:

  • Fresh cilantro
  • Thai basil
  • Sliced scallions
  • Chili oil or chili crisp, optional
  • Lime wedges

Instructions

  1. Build the Aromatic Base: Heat the oil in a soup pot over medium heat. Add the shallot, garlic, galangal or ginger, lemongrass, makrut lime leaves if using, and chiles. Cook for 2-3 minutes, stirring often, until fragrant but not browned.

  2. Simmer the Broth: Add the stock and bring to a gentle simmer. Simmer for 15-20 minutes so the aromatics infuse the broth. Strain out the lemongrass, lime leaves, and large galangal or ginger slices for a smoother restaurant-style soup.

  3. Add Coconut and Seasoning: Reduce the heat to low. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Taste and adjust until the broth is savory, creamy, lightly sweet, and aromatic.

  4. Cook the Mushrooms and Fish: Bring the soup back to a very gentle simmer. Add the mushrooms and cook for 3-4 minutes. Add the rockfish and poach gently for 4-5 minutes, until just flaky. Add the tomatoes during the final minute.

  5. Finish with Lime: Turn off the heat and stir in the lime juice gradually, tasting as you go. The soup should be bright and citrusy without becoming harsh.

  6. Garnish and Serve: Ladle into bowls and garnish with cilantro, Thai basil, scallions, chili oil or chili crisp, and extra lime wedges.

Creamy Coconut Soup for Delicate Fish

Rockfish works beautifully in Tom Kha because it cooks quickly and stays delicate in the coconut broth. The soup should be creamy, bright from lime, savory from fish sauce, and aromatic from lemongrass, galangal, and lime leaves.

Tips and Variations

  • Add the fish near the end so it does not overcook.
  • If you cannot find makrut lime leaves, use lime zest and a little extra lime juice.
  • Mushrooms, cherry tomatoes, and cilantro all work well here.
  • Serve with jasmine rice or alongside Thai fresh rolls.
  • Use salmon, cod, shrimp, or chicken instead of rockfish.

Nutrition Facts

  • Serving Size: 1 bowl
  • Servings Per Recipe: 4
  • Calories: 420

% Daily Value

  • Total Fat: 30g (38% DV)
  • Saturated Fat: 22g (110% DV)
  • Cholesterol: 75mg (25% DV)
  • Sodium: 1050mg (46% DV)
  • Total Carbohydrates: 14g (5% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 6g
  • Protein: 28g
  • Vitamin A: 120mcg (13% DV)
  • Vitamin C: 28mg (31% DV)
  • Calcium: 80mg (6% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.