Hot and sour fish soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- grated to make 2 tbsp ginger
- ½ red chillifinely chopped
- 2 spring onionsthinly sliced
- 1 stalk lemongrasslightly bashed
- 700ml light chicken stock
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 400g skinless firm white fishcut into chunks
- 2 handfuls baby spinachchopped
- 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.
