This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.
Recipe information
Yield
4 Servings
Ingredients
3
2
4
2
2
3
1¼
2
1
⅓
Preparation
Step 1
Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.
Step 2
Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.
Step 3
Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.
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Reviews (80)
Back to TopLove this one-- easy and packed with flavor! I will say though, I made a few edits; before I put the fish in I used a hand mixer to emulsify the broth and vegetables which were awkwardly chunky and the texture just didn't seem right. The hand mixer gave it a smooth, creamy texture akin to classic tomato soup. Secondly, I used halibut and shrimp and really did not enjoy the halibut in there at all, however the shrimp was perfect. Next time I'm going to do shrimp and squid which I think will be superb! Lastly, I must emphasize (in my opinion) that dill, basil, and cilantro are all crucial. I topped with a drizzle of basil olive oil and served with crusty bread-- Perfection!
Molly
Los Angeles, CA
12/14/2023
Fantastic Soup recipe, its on my top 3 all time, I have been making this for years.. Since we are fish lovers I use 3lb of Cod as well as Chicken broth and then the remaining water. I put in a little more Roma Tomatoes as well. Besides that this the recipe is PERFECT. We all adjust to our own tastes but the RECIPE itself is top quality and killer. Great job on Whomever created this concoction...
Brad Beck
Westerville Ohio
9/24/2023
Made it twice, one without any broth and one with homemade chicken broth. I must say, the one with broth is better and has a lots of depth of flavor. I used some turmeric, more chilis and fish sauce to my taste. Served with toasted bread. Tasted really good. Quick and easy weekdays dinner.
Anonymous
5/7/2023
Overall, great flavors! However, I agree with half of these reviews the broth was bland. I should have definitely used a chicken broth instead of water and also add tamarind. Would have given this 4 stars if the recipe called for broth instead of water.
Anonymous
Oakland, CA
11/5/2022
I really enjoyed this soup! I added some bone broth (turmeric and ginger) to substitute for some of the water. I also added salt/onion powder to my preference. It’s a light meal but very filling and tastes just as good as leftovers.
Janice Dylan
California
9/23/2022
Made this the other day and it was great! Not bland at all, and had a very rich flavor. I made a few tweaks. I would also add a 2 tsp to 1 tbsp of S&B Crunchy garlic for a little bit more umami, and if its available, substitute fish stock for the cold water. If you have a complete white fish or cod, just remove the fillets and simmer the heads + spine for about an hour with some celery and onion to make a quick stock that will add much more flavor then just water.
imprezo
San Francisco, CA
6/27/2022
Excellent recipe. Our lemon grass was not mature enough so I added about a tablespoon of lemon zest near the end. I also left out one cup of water and added back a cup of stock made from the shells of about 8 shrimp. Used flash frozen cod. Served with a crusty bread. Pretty bueno!
Gary Darlinh
San Antonio
1/22/2022