Southeast Asian Fish Soup Recipe

Name: Southeast Asian Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 3 (8-ounce) bottles clam juice; 4 scallions, thinly sliced, white and green parts separated; 2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed; 1 -inch piece fresh ginger, peeled and minced (2 tablespoons); 1 clove garlic, minced; 1 teaspoon Asian chili paste, such as sambal oelek; 1 tablespoon fish sauce; 1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed; 4 white mushrooms, sliced; 2 carrots, shredded; 1 cup cilantro leaves and stems, roughly chopped; Kosher salt; Lime wedges, for serving

Servings: persons

3 cups water
3 (8-ounce) bottles clam juice
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1 -inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving

1
Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste.
2
Cover and adjust the heat to maintain a simmer, and cook for 10 minutes.
3
Add the fish sauce.
4
Slice the fish into large chunks and add to the broth with the mushrooms and carrots.
5
Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes.
6
(Remove and discard lemongrass.)
7
Stir in the cilantro and scallion greens and season with salt.
8
Spoon into warm bowls and serve with lime wedges.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 3 cups water, 3 (8-ounce) bottles clam juice, 4 scallions, thinly sliced, white and green parts separated, 2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed, and more.

Yes, Southeast Asian 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!

Southeast Asian Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions