Thai Wedding Soup

This soup was inspired by these seafood cakes. The binder is only fresh coconut meat, and we had lots recently after our neighbor had this tree cut down.  The coconuts went floating down the canal, so we scooped them up.  They were really tasty.

We make Thai seafood cakes often, especially for dinner parties.  I’ve been thinking of making them tiny instead of burger-sized.  I told my brother the idea while he was helping me make them.  He said why not make meatballs?  Maybe throw them in soup, like Italian wedding soup?  I ran with that.  I used fish broth infused with Thai flavors and spicy greens.  We call it Thai wedding soup, and it might be the new house special.

Thai Wedding Soup

For the broth:

  • 1 quart fish broth
  • 1 quart water
  • 2 stalks lemongrass, hearts thinly sliced
  • 2″ piece of ginger, peeled and sliced
  • 5 kaffir lime leaves
  • 1 tablespoon Thai curry paste
  • 1/3 cup lemon juice
  • salt to taste

For the fish balls:

  • 8 oz. spotted sea trout (or other mild white fish), cut in large chunks
  • 1 cup fresh coconut meat, cut in chunks
  • 3 kaffir lime leaves
  • 1 tablespoon Thai curry paste
  • pinch of salt

Serve with:

  • 4 cups bok choy
  • 2 cups sliced mushrooms
  • 2 cups cooked jasmine rice
  • 1/2 cup chopped cilantro
  • 1/3 cup green onions


Bring the fish broth, water, lemongrass, ginger and curry paste to a boil over medium heat.  Reduce the heat and simmer for 40 minutes.

While the broth simmers, make the fish balls.  Add the coconut meat and lime leaves to the bowl of a food processor and pulse until finely chopped.  Add the fish, curry paste and a pinch of salt.  Process until the mixture is well-blended, at least 30 seconds.  Scoop tablespoons of the mixture and roll into balls.  Cover and refrigerate.

After the broth has simmered for 40 minutes remove the aromatics with a slotted spoon.  Add 1/3 cup lemon juice and salt to taste.  Add the bok choy, fish balls and mushrooms.  Simmer until the fish balls are cooked, about 10 minutes.

Serve with hot jasmine rice and garnish with cilantro and green onions.

1 Comment Thai Wedding Soup

  1. Pingback: Fish Broth | Suwannee Rose

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