Coconut Fish Stew With Basil and Lemongrass Recipe (2024)

If you make this with shrimp, clean the shrimp, boil the shells in 3 cups water for 20 minutes, strain and use that as your stock. It's amazing what flavor you get from shrimp shells....just learned this after throwing out the shells all these years. This will make a fantastic soup!!

Great recipe. I chop the lemongrass finely and put in a large tea infuser, and add to the soup. it gives up all its flavor, but you dont have to worry about trying to chew it.

Delicious! The prep time is minimal and easy to make. I added some sweet red pepper and green beans for color. I didn't have scallops, so I used calamari rings.

Very tasty but a little too soupy for my family's taste. I'd reduce the chicken stock by half next time. I added thinly sliced red pepper (sauteed before the garlic & shallot) and threw in some thin green beans along the way as well. I think 1/4 tsp of turmeric added at the end of the garlic/ shallot cooking might be nice for the color. I used cod.

Times 2 for 4 servings. Shrimp stock instead of chicken broth.Ginger/ Bamboo shoots?Thai basil instead of ItalianServe with coconut rice.Green curry paste to taste?

I added an extra can of coconut milk, along with some chopped ginger and a can of bamboo shoots. It was delicious.

I really enjoyed this - the flavor and texture were great, and it was very easy to make. I made a couple small alterations to adjust to my taste:
- Left out the sugar.
- Increased the amount of seafood, so it was closer to a pound (mixed shrimp and cod).
- Added some cut up baby bok choy.

A basic recipe. I used 1/2 the coconut milk, Thai basil instead of Italian basil, Thai chilis, and put over brown rice.

I love this dish! the only change I made was to use 1 cup of chicken stock instead of 2 1/2 cups. it came out perfect. Instead of snapper, I used mahi mahi which turns out to be exactly what is perfect: firm textured. And the presentation is beautiful! I added herbs only when I finished cooking and turned off the heat to preserve the striking contrast between green leaves and white coconut broth.

I chop the lemongrass finely and put it into a large tea leaf like holder, and have it steep in the soup while cooking.

Less broth. Add jalapeños toward end of simmer. Add fish and cook. Go lighter on zest and lime juice.

Used a lb of cod, lb of shrimp and 2 doz clams (clams cooked separately with broth, white wine, shallots to not disturb the more delicate fish). Given other's comments about being too soupy, I made a slurry with a couple tsps of coconut flour to thicken a slightly. It worked and flavors were superb. I also used thai basil. This was for for a dinner party of 6 and a real crowd pleaser. Next time I would increase the broth given the amount of protein I used.

Pretty good. D and E loved. Added potato, red pepper, spinach, used red pepper flakes, a little less chicken broth. No rice.

Fabulous flavor. It is a little soupy, but we don't use rice. I added a healthy amount of broccoli (2 heads) and it was great. This one is definitely a keeper.

I made this for dinner tonight and it was a wonderful meal for a cold winter night. I made a few alterations to have a thicker almost stew consistency. I added 1 tbs butter toward the end of the shallot/garlic sauté and then 1 tlbs. flour, cooked for a min or 2, then added the stock, coconut milk and the rest of the ingredients in step 1. I omitted the sugar. I also added Sobe noodles when I added the cod. Great soup

I doubled the recipe and added one eggplant, a head of broccoli, green beans, and shiitake mushrooms, then garnished with Thai basil and scallions. I also made a parallel vegetarian version by leaving out the fish sauce and the fish and substituting veggie broth for the chicken stock. It was equally delicious!

Excellent flavors! Like some others suggested, I added chopped red pepper, book choy, and mushrooms just to increase the veggie content. Would be just as delicious without.

Red pepper; thin green beans

This is great, Thai basil which I happen to have growing in my garden adds a nice more intense anise note.

Do you put the raw fish into the stock? Or is the fish supposed to be cooked prior to adding it?

Delicious! This dish posses some of my top flavors. Lime, fish sauce, lemongrass, garlic…wow is it good.I added potatoes, carrots, and celery to the soup to create a more filling dish. I also added anchovies to the broth…just because I love the flavor these add to a dish.Make this dish! Melissa Clark knows her way around the kitchen!

This was delicious, I made the shrimp broth.

So delicious! I added green onions, and a little more garlic. I didn't have the shallots or lemongrass, and swapped a lemon for the lime and it was still really good. Thanks!

This was delicious! I was worried it would be too heavy because of the coconut milk but the addition of the stock really kept it light and zesty. We had leftover broth so reheated it the next day and added tofu. Both were delicious and will be on repeat! Very quick to make.

I used lemongrass paste, and that wasn’t even easy to find, and pickled jalapeños. Otherwise, I followed the rest of the recipe as written, using snapper. Delicious. Next time I’d use more fish, but this time I’m going to throw some shrimp in the extra broth and have it again. I served it over sprouted brown rice.