Spicy Fish Soup Recipe

Hot-and-sour fish soup

  • serves 2
  • Easy

This quick and easy Asian-inspired hot-and-sour fish soup is full of big flavours like ginger, chilli and lemongrass but is ready in just 20 minutes.



  • ginger grated to make 2 tbsp
  • dried red chilli 1
  • spring onions 2, thinly sliced
  • lemongrass 1 stem, lightly bashed
  • chicken or fish stock 700ml
  • soy sauce 3 tbsp
  • rice vinegar 2 tbsp
  • skinless white fish 400g, cut into cubes
  • baby spinach 2 handfuls
  • fish sauce 2 tsp
  • cooked noodles (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. Adjust the vinegar and soy sauce if you like, add noodles to make the soup more substantial, and don’t forget to remove the lemongrass and chilli before serving.

Nutritional Information

  • Kcals 240
  • Fat 2.1g
  • Saturates 0.6g
  • Carbs 4.1g
  • Fibre 2.8g
  • Protein 49.7g
  • Salt 6.4g