Asian hot and sour fish soup

Name: Asian hot and sour fish soup
Total time: 20 min
Yield: serves 2
Ingredients: ginger grated to make 2 tbsp; red chilli ½, finely chopped; spring onions 2, thinly sliced; lemongrass 1 stalk, lightly bashed; light chicken stock 700ml; soy sauce 3 tbsp; rice vinegar 2 tbsp; skinless firm white fish 400g, cut into chunks; baby spinach 2 handfuls, chopped; Thai fish sauce 2 tsp; cooked rice or rice noodles to serve (optional)

20 minutes
serves 2
Easy

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

January 11, 2016 at 9:04 am

Ingredients

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

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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