Spicy-Sour Fish Soup

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 149 Kcal, 18g Protein, 9g Carbohydrates, 5g Fat


  • 2 clove of garlic
  • 2 stick lemon grass
  • 1 tbsp. sesame oil
  • 2 cm ginger
  • 1 tin bamboo shoots (ca. 230 g)
  • 1 red chilli
  • 2 tbsp. lime juice
  • 1 litre vegetable bouillon
  • 2 tbsp. fish sauce
  • 0.5 baby pineapple (or mini-pineapple)
  • 400 g fish fillets (pollock or pangasius)
  • 1 tbsp. raw sugar
  • 1 lime, for decoration
  • 0.25 bunch dill

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  • Crush the garlic, remove the outer layers of the lemongrass and finely chop the inside layers. Slice the ginger. Sauté in sesame oil in a large pan. Peel and dice the pineapple, de-seed the chillies and finely chop, drain the bamboo shoots. Briefly sauté.
  • Pour in the stock, fish sauce and lime juice, then add the sugar. Bring to the boil and simmer for about 2 min.
  • Cut the fish into 2 cm chunks, add to the soup and leave for approx. 3 min. Serve immediately. Finely chop the dill and sprinkle over the soup. Rinse the lime in hot water, cut into wedges and serve with the soup.

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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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