Recipe courtesy of Georgia Downard

Sweet-and-Sour Thai Fish Soup

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  • Level: Easy
  • Total: 42 min
  • Prep: 35 min
  • Cook: 7 min
  • Yield: 4 servings
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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


  1. In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
  2. In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
  3. 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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