Thai hot and sour fish soup

JanaBy Jana      

October 26, 2014

Thai hot and sour fish soup 0 5 0

It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins


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


3Add 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.


5Add 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.


2 tablespoons cooking oil

3 shallots, cut into thin slices

1 tablespoon chopped fresh ginger

5 jalapeƱo 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 of fish sauce

2 pounds swordfish steaks, skinned, cut into smaller pcs

2 tomatoes, cut into large dice (optional)

1/3 cup cilantro leaves


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