Thai fish noodle soup

Thai fish noodle soup
  • 0:15 Prep
  • 1:00 Cook
  • 4 Servings
  • Capable cooks

Featured in
Soup recipes, Asian recipes


  • 1/2 bunch fresh coriander
  • 4 egg tomatoes, diced
  • 2 lemon grass stems, pale section only, thinly sliced
  • 4 green shallots, chopped
  • 2 garlic cloves, peeled
  • 2 small fresh red chillies, halved
  • 1 teaspoon grated fresh ginger
  • 1.5 litres (6 cups) water
  • 100g dried flat rice noodles
  • 2 1/2 tablespoons light soy sauce
  • 250g boneless flathead fish fillets or ling fish fillets, cut into thin strips
  • 2 limes, juiced, to taste


  • Step 1
    Remove the coriander leaves from the stems. Reserve the leaves for garnish. Wash the coriander roots and stems and combine with the tomatoes, lemon grass, green shallots, garlic, chillies, ginger and water in a large saucepan.
  • Step 2
    Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
  • Step 3
    Strain the mixture through a fine sieve, pushing down with a wooden spoon to extract maximum colour and flavour from the vegetables. Discard the vegetables, place the strained broth into a large saucepan and bring to the boil over medium heat.
  • Step 4
    Add the noodles and return the broth to the boil. Add the light soy sauce and fish and simmer gently for 2-3 minutes or until the fish is just cooked. Remove from the heat, stir through lime juice to taste. Check seasoning and serve immediately, sprinkled with the reserved coriander leaves.

  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 748 kj


  • 1g

    Fat Total

  • 4g


  • 14g


  • 32mg


  • 970.71mg


  • 4g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve
  • Author: Michele Curtis
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here