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Sweet-And-Sour Thai Fish Soup


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Rate this recipe 4.5/5 (2 Votes)


  • 1 cup uncooked long-grain rice
  • 4 shallots peeled, and coarsely chopped
  • 1 garlic clove minced
  • 1/2 cup chopped cilantro plus
  • 1/4 cup cilantro leaves
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon tamarind paste softened with
  • 2 tablespoons water (use 1 tbspn lime juice if tamarind paste is not available)
  • 1 anchovy fillet
  • 2 teaspoons brown sugar
  • 1/8 teaspoon cayenne
  • 1 teaspoon fish sauce
  • 3 cups clam juice
  • 1 pound skinned white fish fillets - (to 2) cut 1" pieces (cod, halibut, or snapper)
  • 2 cups shredded iceberg lettuce
  • 6 radishes thinly sliced
  • 1 cup snow peas
  • 2 scallions sliced
  • 1/2 small cucumber peeled, trimmed, seeded, and cut thin julienne strips


Servings 4


Step 1

In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.

In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.

In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas.

Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

This recipe yields 4 servings.

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