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.
Nutritional Information
- Kcals 245
- Fat 2.1g
- Saturates 0.6g
- Carbs 5.4g
- Fibre 2.8g
- Protein 49.7g
- Salt 6.5g
