Thai Hot-and-Sour Fish Soup

Thai Hot-and-Sour Fish Soup
Photo by © Melanie Acevedo


  • 2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
  • 2 cups water
  • 5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
  • 2 tomatoes, cut into large dice (optional)
  • 3 shallots, cut into thin slices
  • Grated zest of 2 lemons
  • 1 tablespoon chopped fresh ginger
  • + 7 more ingredients
    • 1/3 cup cilantro leaves (optional)
    • ½ pound mushrooms, quartered
    • 1 quart canned low-sodium chicken broth or homemade stock
    • 1 ½ tablespoons cooking oil
    • Grated zest of 3 limes
    • 5 tablespoons lime juice (from about 3 limes)
    • ¼ cup Asian fish sauce (nam pla or nuoc mam) (see Notes)

1. In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; 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 l...

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