Sweet-and-Sour Thai Fish Soup

Total Time:
42 min
Prep:
35 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 tablespoon 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 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
  • 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 into thin julienne strips
Directions

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.


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