Thai Fish Soup


Thai Fish Soup

To reduce the potassium, bring the carrots to a boil in a separate pot and drain them prior to adding to the remainder of the dish.


  • 5 cups water (boiling)
  • 2 frozen white fish fillets
  • 1 cup chopped green onion
  • 1 tbsp minced ginger
  • 2 cloves chopped garlic
  • 1 cup diced carrot**
  • 1 cup diced celery
  • basil
  • cilantro
  • mint
  • black pepper
  • lime
    1 cup bean sprouts
    1 cup cooked long grain rice
    Dried chilies (if you like it spicy)


  1. Sauté ginger, garlic, celery, and green onions in 1 tbsp oil.
  2. Add boiling water, fish, carrots, and celery.
  3. Simmer until fish is cooked. Season with black pepper and fresh herbs.
  4. Add cooked rice and serve hot.
  5. Garnish with bean sprouts, more fresh herbs, and a squeeze of lime juice.

Nutrient Analysis

Calories: 66 KCal

Protein: 3 g

Carbohydrates: 10 g

Fibre: 1.5 g

Total Fat: 1.7 g

Sodium: 76 mg

Phosphorus: 48.5 mg

Potassium: 182 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1 cup

Renal and Diabetic Exchanges

1 vegetable

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