Olive Magazine
Seafood Soup Recipe

Hot and sour fish soup

Published: January 11, 2016 at 9:04 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This hot and sour fish soup is quick, easy and under 300 calories - the perfect light, fragrant meal to warm you up

Nutrition:
NutrientUnit
kcal245
fat2.1g
saturates0.6g
carbs5.4g
fibre2.8g
protein49.7g
salt6.5g
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Ingredients

  • grated to make 2 tbsp ginger
  • ½ red chilli, finely chopped
  • 2 spring onions, thinly sliced
  • 1 stalk lemongrass, lightly bashed
  • 700ml light chicken stock
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 400g skinless firm white fish, cut into chunks
  • 2 handfuls baby spinach, chopped
  • 2 tsp Thai fish sauce
  • to serve (optional) cooked rice or rice noodles

Method

  • STEP 1

    Put the ginger, chilli, spring onions, lemongrass and stock in a pan and bring to a simmer. Cook for 5 minutes, then add the soy sauce, vinegar and fish, and simmer for 2 minutes. Stir in the spinach and season with the fish sauce.Add a little more vinegar and soy sauce if you like.Add noodles to make the soup more substantial, and don’t forget to remove the lemongrass before serving.

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