Hot-and-sour fish soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- grated to make 2 tbsp ginger
- 1 dried red chilli
- 2 spring onionsthinly sliced
- 1 stem lemongrasslightly bashed
- 700ml chicken or fish stock
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 400g skinless white fishcut into cubes
- 2 handfuls baby spinach
- 2 tsp fish sauce
- (optional) cooked noodles
Nutrition: per serving
- kcal240low
- fat2.1g
- saturates0.6g
- carbs4.1g
- fibre2.8g
- protein49.7g
- salt6.4g
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. Adjust the vinegar and soy sauce if you like, add noodles to make the soup more substantial, and don’t forget to remove the lemongrass and chilli before serving.
