Seafood Soup Recipe

Hot and sour fish soup

Name: Hot and sour fish soup
Total time: 20 min
Yield: Serves 2
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

Published: January 11, 2016 at 9:04 AM

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Serves 2

Easy

Total time: 20 mins

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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal245
fat2.1g
saturates0.6g
carbs5.4g
fibre2.8g
protein49.7g
salt6.5g

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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