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Thai Fish Soup with Jasmine Rice
Lunch • Singapore
How to Make Thai Fish Soup with Jasmine Rice (Traditional & Healthy Version)
Thai Fish Soup with Jasmine Rice is a beloved lunch option in Singapore's vibrant food scene, especially among the health-conscious crowd. While its roots trace to Thai cuisine, this dish has been warmly adopted into Singapore’s hawker culture, often seen in kopitiams that embrace fusion influences. The soup features aromatic herbs, tender fish, and crisp vegetables simmered in a light, fragrant broth, served alongside fluffy jasmine rice. Singaporeans appreciate the balance of flavors—spicy, tangy, and umami—making it both comforting and refreshing on humid afternoons. In Singapore, Thai Fish Soup with Jasmine Rice showcases how international flavors are harmonized into local fare. It’s a popular lunch choice, offering a lighter alternative to heavier noodle dishes. The emphasis on fresh ingredients and herbs highlights Singapore’s culinary commitment to wholesome, nourishing meals. Whether enjoyed solo or shared, this dish is a testament to the city’s multicultural palate and health-forward eating habits.
Ingredients(for 1 bowl of soup with 1 small bowl of jasmine rice)
- 200g Firm white fish fillets (Use local batang or tilapia)
- 1 cup Jasmine rice (Fragrant rice commonly served in kopitiams)
- 3 cups Vegetable broth (Low sodium for health-conscious version)
- 1 stalk Lemongrass (Smashed and sliced)
- 1 thumb-sized piece Galangal (Thinly sliced)
- 3 leaves Kaffir lime leaves (Torn for flavor)
- 6 Cherry tomatoes (Halved)
- 4 Shiitake mushrooms (Sliced)
- 2 heads Baby bok choy (Quartered)
- 1 tbsp Light soy sauce (For seasoning)
- 2 tbsp Lime juice (Freshly squeezed)
- 1 Bird’s eye chilli (Sliced, optional for heat) - optional
- 2 tbsp Fresh coriander (Chopped for garnish)
Instructions
- 1
Rinse jasmine rice and cook according to package instructions. Set aside and keep warm.
15 minutes
Use a rice cooker for perfect texture.
- 2
In a pot, bring vegetable broth to a gentle boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer to infuse flavors.
5 minutes
Crush lemongrass for maximum aroma.
- 3
Add cherry tomatoes, shiitake mushrooms, and baby bok choy. Allow vegetables to cook until just tender.
5 minutes
Don’t overcook bok choy to retain crunch and nutrients.
- 4
Gently slide in fish fillets. Simmer until fish turns opaque and flakes easily.
5 minutes
Avoid stirring too much to keep fish intact.
Why This Dish is Healthy
Choosing Thai Fish Soup with Jasmine Rice for lunch is a smart decision for anyone tracking calories or seeking nutritious Singaporean meals. The broth-based soup is lower in calories compared to fried options, and the incorporation of fresh herbs and vegetables enhances its nutritional profile. Using lean fish and vegetable broth reduces unhealthy fats, making it ideal for weight management, diabetes control, and overall wellness.
This Thai Fish Soup with Jasmine Rice recipe is low in saturated fat and high in lean protein from the fish, making it suitable for a balanced lunch. The inclusion of fresh vegetables like bok choy and tomatoes boosts fiber, vitamins A, C, and K, and antioxidants. Lemongrass, galangal, and kaffir lime leaves add anti-inflammatory properties, while jasmine rice provides sustained energy from complex carbohydrates. Shiitake mushrooms support immunity and are rich in minerals. The soup is naturally gluten-free and can be adjusted to suit dietary preferences.
Pro Tips
- 💡Tip 1: Use fresh herbs for maximum aroma and health benefits.
- 💡Tip 2: Select local fish like batang for authentic Singaporean flavor.
- 💡Tip 3: Adjust lime juice and chilli to suit your spice tolerance.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Jasmine rice should be stored separately and consumed within 24 hours for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 430.0 kcal |
