Hot & sour fish soup

Hot & sour fish soup

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(29 ratings)

Prep: 15 mins Cook: 30 mins


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: per serving

  • kcal322
  • fat7g
  • saturates1g
  • carbs39g
  • sugars1g
  • fibre1g
  • protein29g
  • salt3.46g
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  • 1 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • small piece ginger or galangal, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 850ml chicken or fish stock
  • 175g thin rice noodles
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander leaves
  • handful mint leaves, torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 2 limes



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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5th Jun, 2017
Absolutely yummy! I used half the chilli and doubled up the liquid volume to stretch it out. Will be making again!
11th May, 2017
This was Ok, but didn’t set our world on fire.
24th Mar, 2015
I enjoyed this dish. Quick, easy, the only way you may go wrong is with your fish / chicken stock. I used a fish stock "K**r" stock pot endorsed by another chef, either the stock or my fish sauce was a bit salty, which says a lot, as Im very bad for liking salt. To much salt for me, probably means a very bad meal for others. I will try again with a chicken stock. But YES a very good, quick dish.
17th Dec, 2014
Had this twice now, and both times were a complete success. Very easy to make, and the salmon and prawns work beautifully together alongside the amazing flavour of the sauce. I would definitely recommend this to anyone.
19th Jan, 2014
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
18th Nov, 2013
Sounds lovely, but fella not mad about salmon so think i will make it with mixed seafood
21st Oct, 2013
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
24th May, 2013
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!
24th Apr, 2013
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!
6th Nov, 2012
Absolutely love this soup. It's better than any of the hot and sour soups I've had in restaurants!


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