What makes Thai Hot and Sour Fish Soup different from other hot and sour soups?

Thai Hot and Sour Fish Soup is distinct because of its use of Thai aromatics like lemongrass, galangal, chilies, and fresh lime juice. Unlike Chinese hot and sour soup, which often includes vinegar, soy sauce, and thickening agents like cornstarch, the Thai version is light, clear, and herbaceous. It focuses on fresh ingredients and balances bold heat with citrusy sourness.

Can I make Thai Hot and Sour Fish Soup ahead of time?

Yes, you can prepare Thai Hot and Sour Fish Soup in advance, especially the broth and vegetables. However, it’s best to add the fish and tofu just before serving or reheating. This ensures the fish remains tender and doesn’t overcook. The soup can be refrigerated for up to 3 days or frozen without the fish and tofu for longer storage.

Is Thai Hot and Sour Fish Soup healthy?

Yes, Thai Hot and Sour Fish Soup is extremely healthy. It’s low in fat, packed with lean protein from the fish, and loaded with immune-boosting ingredients like garlic, ginger, and chilies. The addition of fresh vegetables and herbs also provides fiber, antioxidants, and anti-inflammatory benefits. Plus, it’s naturally gluten-free and can be customized for vegan, low-sodium, or low-carb diets.

What kind of fish is best for Thai Hot and Sour Fish Soup?

The best type of fish for Thai Hot and Sour Fish Soup is a firm white fish that holds its shape during cooking. Popular options include cod, snapper, tilapia, or haddock. These varieties absorb the bold flavors of the broth without disintegrating or overpowering the soup’s delicate balance. Avoid oily or flaky fish like salmon or mackerel, as they can alter the soup’s taste and texture.

Thai Hot and Sour Fish Soup – The Best 1-Bowl Meal You’ll Ever Try

Description

Thai Hot and Sour Fish Soup is a bold, spicy, and tangy Thai classic made with fresh herbs, firm white fish, tofu, and vegetables. Perfect as a healthy comfort meal, it’s bursting with authentic flavors and quick to prepare at home.

Ingredients

Scale

2 tablespoon oil
8 cloves garlic, minced
2 inch ginger, thinly sliced
4 scallions, separate white and green parts, thinly sliced
5–10 dried chili pepper
5–10 Sichuan peppercorn
2 carrots, peeled and cut into wedges
15 gram dried wood ear fungus, soaked in warm water to rehydrate
1 Chinese pickled mustard greens, rinsed and chopped into bite sizes
1 tomato, cut into wedges
8 cups water
1/2 tablespoon salt (or to taste)
1/2 tablespoon sugar (or to taste)
1 teaspoon ground white pepper
800 gram firm white fish fillet, cut into bite size slices
1 block silken tofu, cubed
2 stalks coriander leaves for garnish (optional)

Instructions

Heat oil in a soup pot on medium-high heat.
Add garlic, ginger, white parts of scallions, dried chili pepper, and Sichuan peppercorns. Sauté until fragrant (about 3 minutes).
Add carrots and wood ear fungus. Cook for another 2 minutes.
Add mustard greens and tomato. Cook for another 2 minutes.
Pour in water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Season the soup with salt, sugar, and ground white pepper. Taste and adjust if needed.
Bring soup back to a boil, add fish slices and tofu cubes. Cook for 1-2 minutes until fish is firm and cooked through.
Turn off heat and garnish with coriander leaves and green parts of scallions. Serve hot.

Notes

Use firm white fish like cod or snapper to prevent it from breaking apart.
Adjust the number of chilies based on your spice preference.
For a vegetarian version, omit fish and use more tofu and mushrooms.
Freeze broth without fish and tofu for better texture when reheated.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 3g
Sodium: 680mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 35mg

Keywords: Thai Hot and Sour Fish Soup, Thai soup recipe, spicy Thai fish soup, hot and sour soup, Thai comfort food