Yield
4

How to Make It

Step 1

In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.

Step 2

Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.

Step 3

Fish Alternatives: Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.

Step 4

Asian Fish Sauce: Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes.

Step 5

Wine Recommendation: The strong flavors here suggest a light white without too much taste of its own. A pinot grigio from Italy will do fine--unless you increase the heat with more jalapeños. Then serve a cold beer.

Step 6

Notes: Asian fish sauce is available at Asian markets and many supermarkets

Quick From Scratch Fish & Shellfish

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