Sweet-and-Sour Thai Fish Soup Recipe

Name: Sweet-and-Sour Thai Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long-grain rice; 4 shallots, peeled and coarsely chopped; 1 garlic clove, minced; 1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves; 1 tablespoon grated fresh ginger; 1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available); 1 anchovy fillet; 2 teaspoons brown sugar; 1/8 teaspoon cayenne; 1 teaspoon fish sauce; 3 cups clam juice; 1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces; 2 cups shredded iceberg lettuce; 6 radishes, thinly sliced; 1 cup snow peas; 2 scallions, sliced; 1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Servings: persons

1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

1
In a large pot of salted, boiling water, cook rice until tender.
2
Drain, set aside, and keep warm.
3
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
4
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil.
5
Add fish and let simmer for 5 minutes.
6
Add rice and simmer for 2 minutes.
7
Remove soup from the heat and stir in lettuce, radishes, and snow peas.
8
Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

276

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 17 ingredients. The key ingredients include: 1 cup uncooked long-grain rice, 4 shallots, peeled and coarsely chopped, 1 garlic clove, minced, 1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves, and more.

Yes, Sweet-and-Sour Thai 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!

Sweet-and-Sour Thai Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions