Hot & sour fish soup

Hot & sour fish soup

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
322
protein
29g
carbs
39g
fat
7g
saturates
1g
fibre
1g
sugar
1g
salt
3.46g

Ingredients

  • 1 tsp coriander seeds
  • small piece ginger or galangal, sliced
  • 850ml chicken or fish stock
  • 175g thin rice noodles
  • 2 tbsp fish sauce
  • 2 fat red chillies, deseeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 300g raw, tail-on tiger prawns
  • 200g/7oz skinless salmon fillet, cut into small cubes
  • 4 spring onions, chopped
  • handful coriander leaves
  • handful mint leaves, torn
  • juice 2 limes

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
  2. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
  3. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Recipe from Good Food magazine, November 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jonesar's picture

Very impressive. Lovely, fresh tasting, tangy soup. Perfect for a cold, wet winter's evening. Added the white of the spring onions at the beginning of step 2.

jburton's picture

Sounds lovely, but fella not mad about salmon so think i will make it with mixed seafood

sam9090's picture

I had everything but the salmon fillet's,mint and limes be none the less it's bloody lovely!!! cant wait to make it with everything

joanna1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a fabulous dish, just enough WOW from the heat and the zing....disappointingly I couldn't get rice noodles, and while the noodles I did use were ok I can imagine with the correct noodles this will be totally perfect!

tylerdurden1uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Highly recommended! I was dubious about using mint leaves and coriander seeds but they made the dish - fragrant, light, refreshing and great as a mid week meal!

mariabryce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely love this soup. It's better than any of the hot and sour soups I've had in restaurants!

lemon_farmer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

(except I'd advise grating not slicing the ginger, it's best grated)

lemon_farmer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AWESOME - we've made this over-and-over for a long time now and it's invigorating, filling, healthy - just superb. 100% recommended.

d9nicola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fragrant and delicious

daviesx4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The was lovely....fresh hot 'zingy' flavours

cookingkemi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing Dish! Explosive Flavours left me satified but the too full. Try, Enjoy It and Cook It Again!
Unforgable Meal

spraffer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed it to the letter- absolutely delicious, boyfriend was suitably impressed...

Questions

Tips