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Fish Soup with Lemongrass 2

Fish Soup with Lemongrass

  • Author: Nhut Huynh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1x


Today’s recipe the Fish Soup with Lemongrass will be coming directly from a recipe book called Little Vietnam by Nhut Huynh and it is one of the first recipes I will try from this amazing book. I chose this dish as I love noodle soup dishes, they are full of flavour and aroma, I think I won’t go wrong on this one.


  • One whole snapper (or barramundi, or perch), about 1 lb (500g) cleaned, scaled and head and tail discarded)
  • salt
  • 1 tbsp oil
  • 1/2 red onion, cut into thin wedges
  • 8 1/2 cups (2 liters) fish stock (use chicken stock, vegetable stock or water for a less fishy flavor, if you prefer)
  • 1 lemongrass stalk, tied in a knot and bruised
  • 3 1/2 oz (100g) Asian celery, stalks cut into 1 1/4 in (3cm) lengths and leaves chopped and reserved
  • 2 ripe tomatoes cut into thin wedges
  • 5 green onions (scalions), white parts only, cut into 2-in (5-cm) lengths (green tops reserved for another use)
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • Steamed rice or rice vermicelli and lemon or line wedges, to serve


  1. Rub the fish all over with the salt, then rinse and pat dry with paper towels. Cut widthwise into five or six pieces
  2. Heat the oil in a large saucepan over medium heat and cook the onion for 1-2 minutes or until translucent. Add the stock and lemongrass, then bring to a boil and add the fish. Add the celery stalks and return to a boil, skimming the surface to remove any scum.
  3. Cook for 5 minutes, then add the tomatoes and green onions. Don’t stir as this will break up the fish pieces and you want to keep them intact; instead gently tilt the pan to mix the ingredients. Add the sugar, fish sauce and celery leaves. Serve immediately with rice or noodles and a squeeze of lemon or lime juice.