What is tamarind and where do I find it?

Tamarind is a tropical fruit with a distinctive sweet-sour flavor essential to Thai cooking. Find tamarind puree (ready to use) or tamarind paste (needs diluting) at Asian grocery stores. If unavailable, substitute 2 tablespoons lime juice mixed with 1 tablespoon brown sugar—it's not identical but captures the sweet-sour balance.

How do I prepare lemongrass for this soup?

Use only the pale, tender lower third of the lemongrass stalk—the tough green upper portion is too fibrous. Remove the dry outer layers, then slice the white part very thinly. The thin slices will soften during cooking and can be eaten. Alternatively, bruise larger pieces and remove before serving.

What makes this soup authentically Thai?

The combination of tamarind, lemongrass, fish sauce, and fresh herbs is quintessentially Thai. The balance of sour (tamarind, lime), salty (fish sauce), sweet (sugar), and spicy (chilli) represents the fundamental flavor profile of Thai cuisine. The fresh herbs—Thai basil and coriander—add the aromatic freshness that defines the cuisine.

Can I add other seafood to this soup?

Absolutely! Prawns, squid, and mussels all work beautifully. Add prawns with the fish (they cook in the same time), squid rings in the last minute (they toughen if overcooked), and scrubbed mussels 3-4 minutes before serving (until shells open). A mixed seafood version is even more impressive.

How spicy is this soup?

With one sliced chilli, the soup has a gentle warmth rather than intense heat. For more spice, add extra chilli or serve with chilli flakes on the side. For less heat, remove the chilli seeds (that's where most of the heat lives) or reduce to half a chilli. The soup should be bright and aromatic with spice as just one element.

Floating Market Seafood Soup Recipe - Thai Tamarind Fish Soup

This floating market seafood soup captures the vibrant flavors of Thailand's famous floating markets. Tangy tamarind, aromatic lemongrass, and tender white fish come together in a bright, refreshing broth that's unlike anything else. It's the taste of a Thai adventure in your own kitchen.

A Taste of Thailand's Floating Markets

Thailand's floating markets are legendary—vendors in wooden boats selling fresh produce, herbs, and prepared dishes right on the water. The seafood soups served at these markets are renowned for their fresh, bright flavors. This recipe captures that essence with authentic ingredients you can find at most Asian grocery stores.

What makes Thai soups special is the balance of flavors: sour from tamarind and lime, salty from fish sauce, sweet from palm sugar (or regular sugar), and spicy from fresh chilli. When these elements harmonize, the result is a soup that's complex, refreshing, and utterly addictive.

Understanding Tamarind

Tamarind is the soul of this soup—its distinctive sweet-sour flavor can't be replicated by any other ingredient. The fruit grows in pods on tropical trees and is processed into various forms:

Tamarind puree: Ready to use, sold in jars. The most convenient option.
Tamarind paste/concentrate: Thicker and more intense. Dilute with water before using.
Tamarind block: Compressed pulp with seeds. Soak in hot water and strain.

Look for tamarind in the Asian section of supermarkets or at Asian grocery stores. It keeps for months in the refrigerator. If you absolutely can't find it, mix 2 tablespoons lime juice with 1 tablespoon brown sugar—it won't be identical but captures the sweet-sour balance.

The Aromatic Power of Lemongrass

Lemongrass is another essential ingredient, providing the characteristic citrusy aroma that defines Thai soups. Use only the pale, tender lower third of the stalk—the tough green upper portion is too fibrous. Remove dry outer layers before slicing.

For this soup, we slice the lemongrass thinly so it softens during cooking and can be eaten. The slices add texture and intense flavor bursts. If you prefer, bruise larger pieces with the back of a knife to release oils, then remove before serving.

The Thai Flavor Balance

Achieving the right balance is key to authentic Thai flavor. Taste the broth before adding fish and adjust:

Too sour: Add more sugar
Too sweet: Add more tamarind or fish sauce
Too salty: Add more sugar and tamarind
Flat or dull: Add more fish sauce for depth
Not spicy enough: Add more fresh chilli

The soup should be bright and refreshing with each flavor distinct but harmonious. It should make your taste buds come alive.

Choosing Your Fish

In Thailand, this soup would be made with whatever fish is freshest at the market. Good options include:

Blue-eye: Firm, sweet flesh that holds together well
Snapper: Mild and slightly sweet—a classic choice
Barramundi: Rich and buttery, popular in Thai cooking
Bream: Delicate but flavorful
Cod: Mild and widely available

Cut the fish into bite-sized chunks—about 3cm cubes. They should be large enough to retain texture but small enough to eat easily with a spoon.

Fresh Herbs are Essential

The final flourish of Thai basil and coriander transforms this soup from good to extraordinary. These herbs are added raw at the very end, so they stay vibrant and aromatic.

Thai basil has smaller leaves than Italian basil with purple stems and a distinctive anise-like flavor. Regular sweet basil can substitute in a pinch, but the flavor will be different.

Fresh coriander (cilantro) adds its characteristic bright, citrusy notes. Use both leaves and tender stems—the stems have more flavor. If you're a coriander-hater (it's genetic!), increase the Thai basil instead.

Tips for Success

Infuse the broth: Simmer aromatics for a full 10 minutes to extract maximum flavor
Don't overcook fish: 5 minutes covered is enough—fish should just flake
Add noodles at the end: They only need to heat through, not cook further
Serve immediately: This soup is best straight from the pot
Offer lime wedges: A squeeze at the table brightens everything