Thai Tomato Fish Soup

A Thai-inspired tomato fish soup with a unique technique: the haddock gets pureed right into the coconut milk before the soup ever simmers. The blended fish dissolves into the broth, giving the soup body and depth without leaving chunks of fish to overcook. The result is creamy, savory, and lightly spiced with red curry paste and tomato sweetness.

The pureed fish trick works because lean white fish like haddock breaks down into a near-paste when blended raw, then thickens the broth gently as it cooks (the way egg yolks thicken a custard). It’s a Thai technique you don’t see often in Western fish soups; once you try it, you’ll wonder why.

Fresh lime and chopped cilantro (here labeled as fresh coriander leaves, which is the same thing) at the end are non-negotiable. Without them, the soup tastes one-note rich; with them, it pops with the bright Thai balance of sweet, salty, sour, and herbal.

Pro Tips

• Use full-fat coconut milk, not light; the soup needs the richness to balance the acid.
• Adjust curry paste to your heat preference; ½ teaspoon is mild, 1 teaspoon is medium, more for serious spice.
• Add the lime juice off the heat to keep its brightness; cooked-down lime turns flat.
• Use fish sauce as the saltiness; soy can substitute but changes the character.

Variations

• Swap haddock for cod, tilapia, or any mild white fish.
• Add 1 stalk of lemongrass (split lengthwise) and a few kaffir lime leaves to the simmer for more authentic Thai aromatics.
• Serve over rice for a heartier meal.