Chinese Fish Soup with Spring Onions

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

I adore light fish soups. Use this recipe as a formula and vary the fish and shellfish depending on what you have available โ€“ mussels and white crab meat are particularly delicious. You might even add some fresh chilli and lots of fresh coriander.


  • 225 g lemon sole or plaice fillets, skinned
  • 1 iceberg lettuce heart
  • 1.1 litres very well-flavoured Chinese stock
  • salt
  • 18 prawns or shrimps, cooked and peeled
  • lots of freshly ground white pepper


  • 6 teaspoons spring onion (scallion), finely sliced at an angle
  • prawn or shrimp roe if available
  • fresh coriander or flat-leaf parsley


Cut the fish fillets into pieces about 4cm square. Shred the lettuce heart very finely. Bring the stock to the boil, add the salt and fish slices. Simmer for 1 minute. Add the prawns or shrimps and allow to heat through. Put about 2 tablespoons of the shredded lettuce into each Chinese soup bowl, add plenty of white pepper and immediately ladle the boiling soup over it. Garnish with spring onions, prawn or shrimp roe and lots of fresh coriander or flat-leaf parsley. Serve very hot.