Thai Hot-And-Sour Fish Soup Recipe

Name: Thai Hot-And-Sour Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cooking oil; 3 shallots, cut into thin slices; 1 tablespoon chopped fresh ginger; 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices; 1 quart canned low-sodium chicken broth or homemade stock; 2 cups water; Grated zest of 2 lemons; Grated zest of 3 limes; 1/2 pound mushrooms, quartered; 5 tablespoons lime juice (from about 3 limes); 1/4 cup Asian fish sauce (nam pla or nuoc mam) (see Notes); 2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces; 2 tomatoes, cut into large dice (optional); 1/3 cup cilantro leaves (optional)

Servings: persons

1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam) (see Notes)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)

1
In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapenos; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
2
Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.
3
Fish Alternatives: Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.
4
Asian Fish Sauce: Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes.
5
Wine Recommendation: The strong flavors here suggest a light white without too much taste of its own. A pinot grigio from Italy will do fine--unless you increase the heat with more jalapenos. Then serve a cold beer.
6
Notes: Asian fish sauce is available at Asian markets and many supermarkets

779

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

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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 1/2 tablespoons cooking oil, 3 shallots, cut into thin slices, 1 tablespoon chopped fresh ginger, 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices, and more.

Yes, Thai Hot-And-Sour 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!

Thai Hot-And-Sour Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions