Hot and sour fish broth

I used to watch Ben O’Donoghue cook on Surfing the Menu, and later on Best in Australia.  I like his asian recipes, and made his biriyani over the weekend (there’s so much of it, Hubby is still working through the leftovers). For dinner tonight, I made BO’D’s hot and sour soup.   I took a shortcut, as it was past 7.30pm by the time I started cooking, and here is my slightly modified take on the recipe:


  • 1.5 litres of water
  • 1 red chilli, sliced
  • 2 inch ginger, peeled and sliced
  • 1 clove of garlic
  • 1 lemon grass, sliced
  • 1 tbsp tamarind juice
  • 1 kaffir lime leaf
  • a handful of sliced shiitake mushrooms
  • a handful of chopped green beans
  • 1 small carrot, sliced
  • 1 tomato, quartered
  • a handful of dry noodles (I used udon)
  • 1 oxo vegetable cube
  • 1 tbsp fish sauce
  • 300g cod fillets, sliced
  • a handful of chopped mint and coriander
  • salt and ground white pepper to taste


    1. Heat water in a pan
    2. Pound chilli, garlic, ginger and lemongrass using a mortar and pestle
    3. Pour the tamarind juice into the chilli and mix well
    4. Once the water is boiled, pour the chilli mix into the water
    5. Add all the vegetables, lime leaf, tomato and noodles
    6. Mix in the stock and fish sauce and leave to cook for 10 minutes
    7. Slowly add in the fish and bring to the boil again. Leave to cook for 5 minutes
    8. Add the herbs, check for seasoning and serve

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