Asian hot and sour fish soup

Asian hot and sour fish soup

  • serves 2
  • A little effort

This Asian hot and sour fish soup is quick, easy and under 300 calories - the perfect light, fragrant meal to warm you up



  • ginger grated to make 2 tbsp
  • red chilli ½, finely chopped
  • spring onions 2, thinly sliced
  • lemongrass 1 stalk, lightly bashed
  • light chicken stock 700ml
  • soy sauce 3 tbsp
  • rice vinegar 2 tbsp
  • skinless firm white fish 400g, cut into chunks
  • baby spinach 2 handfuls, chopped
  • Thai fish sauce 2 tsp
  • cooked rice or rice noodles to serve (optional)


  • Step 1

    Put the ginger, chilli, spring onions, lemongrass and stock in a pan and bring to a simmer. Cook for 5 minutes, then add the soy sauce, vinegar and fish, and simmer for 2 minutes. Stir in the spinach and season with the fish sauce.Add a little more vinegar and soy sauce if you like.Add noodles to make the soup more substantial, and don’t forget to remove the lemongrass before serving.

Nutritional Information

  • Kcals 245
  • Fat 2.1g
  • Saturates 0.6g
  • Carbs 5.4g
  • Fibre 2.8g
  • Protein 49.7g
  • Salt 6.5g