Best 3 Asian Fish Soup Recipes

Indulge in a culinary journey with our diverse collection of Asian fish soup recipes. From the spicy delight of Tom Yum Goong to the aromatic goodness of Vietnamese Canh Chua, and the creamy indulgence of Singapore Fish Head Curry, we bring you a range of flavors that cater to every palate. Dive into the depths of Southeast Asian cuisine as we explore the intricate flavors of these delectable soups. Whether you prefer a fiery kick or a subtle balance of spices, our recipes will guide you in creating an unforgettable dining experience. Embark on this culinary adventure and discover the vibrant world of Asian fish soups.

Here are our top 3 tried and tested recipes!

SOUTHEAST ASIAN FISH SOUP

Southeast Asian Fish Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 cups water
3 (8-ounce) bottles clam juice
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1-inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving

Steps:

Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 0.5 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 26 grams

ASIAN FISH SOUP

ASIAN FISH SOUP image

Categories Fish Rice Stew Quick & Easy

Yield Makes 6 servings.

Number Of Ingredients 17

Ingredients

1 lb. cod, mahi mahi, or catfish
2 Tbs. lime juice
1/4 tsp. ground cayenne pepper
1 1/2 tsp. vegetable oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup shredded cabbage, (Asian preferred)
1 1/2 tsp. grated ginger
1 1/2 tsp. crushed garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
4 cups chicken broth or stock
1 Tbs. soy sauce (or to taste, amt. depends on saltiness of broth or stock.)
1/2 cup instant brown rice
3 oz. baby spinach leaves
1 1/2 tsp. dark sesame oil
celery or cilantro leaves for garnish, optional

Steps:

Marinate fish with lime juice and cayenne pepper in non-reactive container. Heat vegetable oil in large kettle over medium-high heat. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. Sprinkle with curry powder and salt. Reduce heat to medium and saute for 4 more minutes or until onion is tender. Add chicken stock; bring to boil over high heat. Stir in rice and bring back to boil. Reduce heat to low, cover and simmer for 10 minutes. Add fish and soy sauce; simmer for 3 minutes more or until fish pieces are opaque. Stir in spinach. Add dark sesame oil. Ladle into bowls. Top with celery or cilantro leaves, if desired.

ASIAN FISH SOUP....MY WAY!

Asian Fish Soup....my Way! image

This is such an quick and easy soup to make. I broke it down to make it simple to read, so don't be put off by length of directions. Time to make does not include making the rice or noodles.

Provided by Happy Harry 2

Categories Asian

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

6 cups bottled water
16 ounces fish balls (** I use shrimp & cod) or 16 ounces imitation crabmeat
2 1/2 cups green cabbage, thinly shredded, packed
10 ounces baby corn, large dice
4 scallions, diced (white separated from green)
10 medium mushrooms, large dice (remove stems, I use white or brown button)
3 -4 shrimp bouillon cubes (I use Knorr)
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
steamed rice (optional)
noodles (optional)
lime juice, fresh (optional)

Steps:

Bring water to a boil with the bouillon in it.
Lower to a simmer. Stir frequently until bouillon is dissolved.
Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
In soup bowls, place either rice or noodles, add soup and a splash of lime.
Garnish with scallion greens and enjoy!
This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
**If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
**Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
All ingredients are available in Asian markets.

Nutrition Facts : Calories 102.4, Fat 1.2, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 23, Fiber 3.9, Sugar 4.9, Protein 4.7

Tips:

Use a variety of fish. This will give your soup a more complex flavor. Use a combination of white fish, such as tilapia, cod, or haddock, and oily fish, such as salmon, tuna, or mackerel. You can also use shellfish, such as shrimp, clams, or mussels.
Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
Add vegetables. Vegetables add flavor, texture, and nutrients to your soup. Use a variety of vegetables, such as carrots, celery, onions, leeks, and mushrooms. You can also add leafy greens, such as spinach, kale, or bok choy.
Use a flavorful broth. The broth is the base of your soup, so it's important to use a flavorful broth. You can use a homemade broth, or you can use a store-bought broth. If you're using a store-bought broth, be sure to look for a broth that is low in sodium.
Season your soup. Season your soup with a variety of seasonings, such as salt, pepper, garlic, ginger, and lemongrass. You can also add herbs, such as cilantro, basil, or mint.

Conclusion:

Asian fish soup is a delicious and healthy meal that is easy to make. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Asian fish soup a try.