Hot-and-sour fish soup

Hot-and-sour fish soup

Total: 30 min. | Active: 30 min.
Low Carb
Nutritional value / people: 180 kcal
, Fat: 5 g
, Carbohydrate: 9 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Vegetables & pineapple

2 garlic cloves
2 sticks lemongrass
2 cm ginger
1 tbsp sesame oil
½ baby pineapple (or mini-pineapple)
1 red chilli
1 tin bamboo shoots (approx. 230 g)


1 litre vegetable bouillon
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp cane sugar

Fish & garnish

400 g fish fillets (pollock or pangasius)
¼ bunch dill
1 lime, to garnish
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How it's done

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Vegetables & pineapple

Crush the garlic, remove the outer layers of the lemongrass and finely chop the inside layers. Slice the ginger. Sauté everything in sesame oil in a large pan. Peel and dice the pineapple, deseed the chillies and finely chop, drain the bamboo shoots. Add to the pan and sauté briefly.


Pour in the stock, fish sauce and lime juice, then add the sugar. Bring to the boil and simmer for approx. 2 mins.

Fish & garnish

Cut the fish into approx. 2 cm chunks, add to the soup and leave for approx. 3 mins. Plate up immediately. Finely chop the dill and sprinkle over the soup. Rinse the lime in hot water, cut into wedges and serve with the soup.

Good to know
Tip: replace the fish with raw shrimps.
Serve with: baguette or rice.


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