Thai Hot and Sour Fish Soup

 

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As we start our transition into the cooler seasons (for those of us in the Southern Hemisphere) we naturally start to crave more warming foods. By this, I’m talking about the thermal properties in foods which help support what our bodies want and need throughout the change in seasons. Traditionally in Chinese cultures, yang foods are warming and yin foods are cooling. The yin and yang foods balance each other and can help return our bodies to a natural balanced state.

By incorporating more foods with higher thermal levels into your diet during the cooler seasons, you will actually find it easier to stay warm – promise!

Some of best warming foods to boost your intake of during Autumn/Winter include:

  • Buckwheat
  • Chilli
  • Cumin
  • Cinnamon
  • Coriander
  • Dill
  • Fennel
  • Ginger
  • Garlic
  • Leeks
  • Nuts and seeds
  • Onion
  • Parsley
  • Pepper
  • Potatoes
  • Pumpkin
  • Quinoa

I can already think of lots of tasty dishes to make using these ingredients!!

 

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I absolutely love this recipe that I’m sharing with you today. Not only does it incorporate a lot of the warming foods above that also have some amazing anti-inflammatory properties, but it’s very light and so doesn’t leave you feeling overly full and heavy – unlike most traditional Winter dishes! I also love the strong robust Thai flavours that come out through this dish and knowing that’s it’s made with no processed ingredients – which is so much better for your body!

 

INGREDIENTS

(serves 2)

1 litre, 4 cups homemade chicken stock (or bone broth)*

2 Tbsp fish sauce

fresh ginger, 5cm piece peeled and sliced

2 lemongrass stems, white part only chopped

200g white fish fillets, cut into small chunks

1 Tbsp lime juice

1 tsp grated lime zest

4 kaffir lime leaves

1 green chilli, thinly sliced

1 red chilli, thinly sliced

Pinch sea salt

* See my blog post here on how to make homemade stock

 

Place stock ginger, lemongrass, garlic, fish sauce and the kafir lime leaves into a saucepan and bring to the boil. Simmer for 10 mins

Strain off the soup over a bowl and place the liquid back into the saucepan.

Add fish and lime juice and lime zest and bring to boil then simmer for 5 mins.

Ladle into a bowl and garnish with mint, chillies, shredded lime leaf and thinly sliced lemon grass.

Enjoy 🙂

 

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