Olive Magazine
Spicy Fish Soup Recipe

Hot-and-sour fish soup

Published: February 5, 2015 at 4:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal240
fat2.1g
saturates0.6g
carbs4.1g
fibre2.8g
protein49.7g
salt6.4g
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Ingredients

  • grated to make 2 tbsp ginger
  • 1 dried red chilli
  • 2 spring onions, thinly sliced
  • 1 stem lemongrass, lightly bashed
  • 700ml chicken or fish stock
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 400g skinless white fish, cut into cubes
  • 2 handfuls baby spinach
  • 2 tsp fish sauce
  • (optional) cooked noodles

Method

  • 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.

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