Thai Fish-and-Noodle Soup

Thai Fish-and-Noodle Soup Recipe
Randy Mayor; Jan Gautro
The Selims make this family favorite with salmon, but halibut also works well.


4 servings (serving size: 2 cups soup and 3 ounces fish)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 11 %
Fat 4 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 1.6 g
Protein 32.7 g
Carbohydrate 46.8 g
Fiber 10.5 g
Cholesterol 53 mg
Iron 8.9 mg
Sodium 1261 mg
Calcium 264 mg


1/4 pound uncooked pad thai noodles (wide rice stick noodles)
4 cups water
3 tablespoons fresh lime juice
2 tablespoons finely chopped seeded jalapeño pepper
2 tablespoons thinly sliced peeled lemon grass
2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 cups julienne-cut red bell pepper
1 cup (1-inch) sliced asparagus
1 cup thinly sliced carrot
4 (4-ounce) skinned halibut fillets or other firm white fish fillets
1/8 teaspoon salt
Dash of black pepper
10 cup coarsely chopped spinach (about 8 ounces)
1 1/2 cups thinly sliced green onions
1/4 cup chopped fresh cilantro


Preheat broiler.

Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.

Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.

Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.

Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

January 2001
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