Thai Hot-and-Sour Fish Soup Recipe

Thai Hot-and-Sour Fish Soup Recipe

  • 1 1/2 tablespoons cooking oil
  • 3 shallots, cut into thin slices
  • 1 tablespoon chopped fresh ginger
  • 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • 2 lemons, zested
  • 3 limes, zested
  • 1/2 pound mushrooms, quartered
  • 5 tablespoons lime juice
  • 1/4 cup Asian fish sauce (nuoc mam or nam pla)
  • 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)
  1. In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapenos; 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.
  2. 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.
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