Easy and Quick Asian Fish Soup

Easy and Quick Asian Fish Soup

Course: Entree, Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make delicious quick and flavorful fish soup that will quickly become your weekly staple. Loaded with flavors.
Print Recipe


  • 2 lbs Swai fillet or sole fillet cut into large chunks
  • 1 Tbsp cooking oil
  • 6 cups chicken stock
  • 2 cups chopped celery optional
  • 6 Roma tomatoes seeded and diced


  • 2 Tbsp Fish sauce or more to taste
  • 2 tsp sugar
  • 2 fresh limes


  • 5 shallots peeled and thinly sliced
  • 2 inch piece of ginger
  • 2 cloves garlic peeled and finely minced



  • Cilantro leaves


  • Place ginger, garlic, shallots in a food processor and finely chop them
  • Place the fish fillet in a large mixing bowl. Add cornstarch and fish sauce and use a clean hand to toss the fish to let the cornstarch and fish sauce coat the fillet pieces. Set aside while you prepare the other things


  • Preheat a large heavy-bottom pot with some oil. Add the chopped ginger, garlic, shallots and saute over medium heat for about 5 minutes. Add chicken stock and bring to a boil. Then lower the heat and let it simmer for about 15 minutes until thecelery and tomatoes are soft. You can prepare ahead up to this point
  • When ready to serve the fish soup, bring the soup back to a gentle simmer and add the fish fillet and juice from 2 limes and let it cook for about 2-3 minutes. The fish is easily flaked if it's cooked through, if not, let it cook a bit longer. Have a taste and add more fish sauce to your taste if needed. Remove from the heat
  • Ladle soup into serving bowl (family style) or individual serving bowl, and garnish with cilantro just before serving