Thai Fish Broth

This is such a light, fresh tasty dish that it can be served as a perfect starter to a meal, or as the main dish (with lots of nice fresh crusty bread to soak up the broth). I made this up myself, using the three key Thai ingredients of ginger, lemongrass and chilli, and it’s always a favourite when I serve it… infact my fiance says it’s his favourite dish!

There’s no need to add any salt to this recipe as the anchovies naturally provide this.


2 tablespoons of olive oil

2 x cloves garlic (crushed in a garlic crusher)

1 x small tin anchovies (finely chopped)

1 heaped teaspoon finely grated fresh ginger

1 stick of lemongrass

1 small cup of white wine

1 mug of fish stock (I use a Knorr fish cube)

1 mug of water

Half a small red chilli (finely sliced) – or less if you don’t like hot food!

6 spring onions

6 x large chestnut mushrooms (or white button mushrooms) – cut into quarters

6 baby sweetcorns

12 king prawns

5 small squid tubes + tentacles (cut into slices around 1 inch thick)

Enough rice noodles to serve 2 people (approx 1 large handful before cooked)

Ground black pepper


1. Take a large saucepan and pop it on a medium heat. Add the olive oil & the oil from the anchovies tin to the pan and then put in the garlic, anchovies, ginger and a stick of lemongrass that you’ve bruised with the back of a knife, and sliced in half.

2. Wait until the ingredients have started to sizzle (but not burn!) and then add in the white wine. Once the wine is simmering add in the spring onions, mushrooms, chillis, fish stock and a good grind of black pepper. Leave to simmer for 5 minutes.

3. Add in the mug of water, rice noodles, baby sweetcorn, squid and prawns, cover the pan with a lid and leave to simmer gently for another 10 minutes.

4. Serve into bowls with plenty of the lovely liquid and some nice warm crusty bread to soak it up.



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