Makrut Kaffir Lime Leaves are an essential Southeast Asian cuisine. This traditional Thai soup is full of bright, complex ingredients including galangal and fresh chiles. The green, citrus flavor of Ground Makrut Kaffir Lime Leaves opens up all the subtle flavors in this distinctive dish.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Thai Fish Soup
Copyright Recipe © 2015 Woodland Foods


serves 4

  • 1 Tablespoon Vegetable Oil

  • 1 Clove Garlic, minced

  • 1/2 Cup Very Thinly Sliced Red Onion

  • 1 (14-Ounce) Can Coconut Milk

  • 3 Cups Light Fish Stock

  • 2 Teaspoons Galangal Powder

  • 2 Stalks Lemongrass, Bruised

  • 1 1/2 Teaspoons Ground Makrut Lime Leaves

  • 1 Pound Firm Whitefish Fillets, cut into small pieces

  • 3 Tablespoons Lime Juice

  • 2 Teaspoons Fish Sauce

  • 4 Scallions, sliced

  • 2 Small Fresh Red Thai Chiles, thinly sliced on the bias

  • Picked Fresh Cilantro Leaves, To Taste

  • Lime Wedges, For Serving


  1. Heat oil in medium saucepan over medium-high heat. Add garlic and red onion, and cook, stirring, for 2 minutes.

  2. Add coconut milk and stock, and bring to a simmer. Add galangal powder, lemongrass and ground lime leaves, and simmer until fragrant, about 15 minutes. Remove lemongrass stalks.

  3. Add fish, lime juice and fish sauce, bring to a simmer, and cook until fish is cooked through, about 4 to 5 minutes. Remove pan from heat.

  4. Garnish with scallions, chiles and cilantro, and serve with lime wedges.