Asian Fish Soup

5 Dec

DSCI0445I have become a lover of fish soup over the past year.  Before this I didn’t like the sound of it which just proves that we should try food out before we discount it as I have had some amazing fish soups since.  Most of the ones I have tried use tomato as a base but this one is completely different. It uses fish stock as the base but explodes with flavours from the ginger, garlic and chilli. Absolutely amazing and incredibly low in calories too.  The soup contains lemongrass which gives it a lovely lemony backdrop to the flavours. Here are a few interesting facts on Lemongrass.

  • Lemongrass is a tall perennial grass with a sweet tropical citrus aroma. The older the plant, the more fibrous and less flavorful.
  • Lemongrass has numerous health benefits. The primary chemical component in lemongrass is citral or lemonal, an aldehyde responsible for its unique lemon odor. Citral also has strong anti-microbial and anti-fungal properties.
  • In addition, its herb parts contain other compounds that are known to have insecticidal, anti-fungal and anti-septic properties.
  • The herb is very low in calories; contains 99 calories per 100 g but contains no cholesterol and are rich in folic acid.
  • Lemongrass is also rich in many essential vitamins such as vitamin B-5, vitamin B-6 and thiamin. It also contains vitamin-C and vitamin-A.
  • Lemongrass is also a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium.


I found the recipe in a Woman & Home ‘Feel Good Food’ magazine but it is not on their website so I have copied it out below.

Asian Fish Soup                                       Serves 4

  • 1.5 pts (850ml) fish stock using 1.5 fish stock cubes
  • 3cm piece of root ginger, thinly sliced
  • 2 lemongrass stalks, bruised
  • 4 tbsp fish sauce
  • 1 birds eye red chilli, thinly sliced
  • 1 garlic clove, peeled and thinly sliced
  • 100g/4 oz rice vermicelli noodles
  • 200g / 7oz raw tiger prawns
  • 200g / 7oz cod loin, cut into small chunks
  • 200g / 7 oz mussel meat
  • small handful of coriander leaves
  • juice 2 limes
  1. Heat the stock in a pan and add the ginger, fish sauce, garlic and chillies. Bring to the boil then simmer for 5 minutes.
  2. Soak the noodles for 3 minutes or as per packet instructions.  Drain and set aside.
  3. Add the fish and shellfish to the stock and cook for 5 minutes. Remove the lemongrass stalks and add the noodles, herbs, and lime juice. Serve immediately.


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