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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Southeast Asian Fish Soup

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