THAI FISH HEAD SOUP RECIPE RECIPES

THAI HOT-AND-SOUR FISH SOUP RECIPE - QUICK FROM SCRATCH ...

Thai Hot-and-Sour Fish Soup Recipe - Quick From Scratch ... image

In our hot-and-sour soup, lemon and lime zest, lime juice and fresh ginger replace the traditional lemongrass, kaffir lime leaves and galangal, which can be difficult to find. To change the heat level, adjust the number of jalapeños up or down to your taste. Plus: More Soup Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam, see Note)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)

Steps:

In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.

THAI FISH-AND-NOODLE SOUP RECIPE | MYRECIPES

Thai Fish-and-Noodle Soup Recipe | MyRecipes image

The Selims make this family favorite with salmon, but halibut also works well.

Provided by MyRecipes

Yield 4 servings (serving size: 2 cups soup and 3 ounces fish)

Number Of Ingredients 18

Ingredients

¼ pound uncooked pad thai noodles (wide rice stick noodles)
4 cups water
3 tablespoons fresh lime juice
2 tablespoons finely chopped seeded jalapeño pepper
2 tablespoons thinly sliced peeled lemon grass
2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
½ teaspoon salt
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 cups julienne-cut red bell pepper
1 cup (1-inch) sliced asparagus
1 cup thinly sliced carrot
4 (4-ounce) skinned halibut fillets or other firm white fish fillets
? teaspoon salt
Dash of black pepper
10 cups coarsely chopped spinach (about 8 ounces)
1?½ cups thinly sliced green onions
¼ cup chopped fresh cilantro

Steps:

Preheat broiler.
Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

Nutrition Facts : Calories 338 calories, CarbohydrateContent 46.8 g, CholesterolContent 53 mg, FatContent 4 g, FiberContent 10.5 g, ProteinContent 32.7 g, SaturatedFatContent 0.6 g, SodiumContent 1261 mg

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