Hot-and-sour fish soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 180 Kcal, 21g Protein, 9g Carbohydrates, 5g Fat


  • Vegetables & pineapple
  • 2 garlic clove
  • 2 cm ginger
  • 2 sticks lemongrass sticks
  • 1 tbsp sesame oil
  • 0.5 baby pineapple (or mini-pineapple)
  • 1 red chilli
  • 1 tin bamboo shoots (approx. 230 g)
  • Stock
  • 1 litre vegetable bouillon
  • 1 tbsp cane sugar
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • Fish & garnish
  • 400 g fish fillets (pollock or pangasius)
  • 1 lime, to garnish
  • 0.25 bunch dill

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  • Vegetables & pineapple

    Crush the garlic, remove the outer layers of the lemongrass and finely chop the inside layers. Slice the ginger. Sauté everything in sesame oil in a large pan. Peel and dice the pineapple, deseed the chillies and finely chop, drain the bamboo shoots. Add to the pan and sauté briefly.
  • Stock

    Pour in the stock, fish sauce and lime juice, then add the sugar. Bring to the boil and simmer for approx. 2 mins.
  • Fish & garnish

    Cut the fish into approx. 2 cm chunks, add to the soup and leave for approx. 3 mins. Plate up immediately. Finely chop the dill and sprinkle over the soup. Rinse the lime in hot water, cut into wedges and serve with the soup.
  • Tip:

    replace the fish with raw shrimps.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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