Southeast Asian Fish Soup Recipes

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SWEET-AND-SOUR THAI FISH SOUP



Sweet-and-Sour Thai Fish Soup image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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

ASIAN FISH SOUP....MY WAY!



Asian Fish Soup....my Way! image

This is such an quick and easy soup to make. I broke it down to make it simple to read, so don't be put off by length of directions. Time to make does not include making the rice or noodles.

Provided by Happy Harry 2

Categories     Asian

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 12

6 cups bottled water
16 ounces fish balls (** I use shrimp & cod) or 16 ounces imitation crabmeat
2 1/2 cups green cabbage, thinly shredded, packed
10 ounces baby corn, large dice
4 scallions, diced (white separated from green)
10 medium mushrooms, large dice (remove stems, I use white or brown button)
3 -4 shrimp bouillon cubes (I use Knorr)
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
steamed rice (optional)
noodles (optional)
lime juice, fresh (optional)

Steps:

  • Bring water to a boil with the bouillon in it.
  • Lower to a simmer. Stir frequently until bouillon is dissolved.
  • Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
  • Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
  • In soup bowls, place either rice or noodles, add soup and a splash of lime.
  • Garnish with scallion greens and enjoy!
  • This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
  • Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
  • **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
  • **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
  • All ingredients are available in Asian markets.

Nutrition Facts : Calories 102.4, Fat 1.2, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 23, Fiber 3.9, Sugar 4.9, Protein 4.7

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