Hot and sour fish soup

JanaBy Jana    ,   

January 14, 2015

Hot and sour fish soup 0 5 0

To change the heat level, adjust the number of jalapeños up or down how it suits to your taste.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 Servings


1In a large pot heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños and cook. Stir occasionally, for 3 minutes.

2Add the broth and water and bring to a boil. Reduce the heat and simmer for 5 minutes.

3Stir in the zests and mushrooms and simmer 5 minutes longer.

4Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done for about 2 minutes.

5Use the cilantro leaves as a garnish.


2 tbsp cooking oil

3 shallots

1 tbsp chopped fresh ginger

5 jalapeño peppers, seeds and ribs removed, cut into thin slices

250ml chicken broth

2 cups water

grated zest of 3 limes

200g mushrooms, quartered

5 tbsp lime juice (from about 3 limes)

100ml fish sauce

500g swordfish steaks, skinned

1/3 cup cilantro leaves


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