Hot and Sour Smoked Fish Soup Recipe

Name: Hot and Sour Smoked Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 banana pepper; 1 dried red chili, deseeded, chopped and soaked in hot water; 1 large fresh red chile, chopped; 2 garlic cloves, chopped; 2 golden shallots, chopped; sea salt, to taste; 1 teaspoon shrimp paste; 300 g smoked trout; 1 liter chicken stock; 2 stalks lemongrass, pounded; 3 kaffir lime leaves, sliced; 2 tablespoons fish sauce; 1 teaspoon palm sugar; 2 tablespoons lime juice

Servings: persons

1 banana pepper
1 dried red chili, deseeded, chopped and soaked in hot water
1 large fresh red chile, chopped
2 garlic cloves, chopped
2 golden shallots, chopped
sea salt, to taste
1 teaspoon shrimp paste
300 g smoked trout
1 liter chicken stock
2 stalks lemongrass, pounded
3 kaffir lime leaves, sliced
2 tablespoons fish sauce
1 teaspoon palm sugar
2 tablespoons lime juice

1
Heat griller (broiler) to high and cook the banana chilli until the outer surface is charred, about 10 minutes.
2
Allow to cool.
3
Peel and remove seeds.
4
Slice finely and set aside.
5
In a mortar, crush the dried chilli, fresh chilli, garlic, shallots, salt and shrimp paste until fine.
6
Flake the smoked fish very coarsely.
7
In a large pot, bring stock to the boil, then stir in the paste.
8
Add the fish, lemon grass and lime leaves, then the fish sauce, palm sugar and lime juice.
9
Mix well and serve.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 banana pepper, 1 dried red chili, deseeded, chopped and soaked in hot water, 1 large fresh red chile, chopped, 2 garlic cloves, chopped, and more.

Yes, Hot and Sour Smoked Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Smoked Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions