Floating market fish soup

Floating market fish soup

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Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

The ingredient of Floating market fish soup

  1. 600g white fish fillets (such as blue-eye or snapper)
  2. 100g bean thread vermicelli (glass noodles)
  3. 2 lemongrass stems
  4. 1.2 litres Massel chicken style liquid stock
  5. 3 eschalots, finely sliced
  6. 1 long red chilli, sliced
  7. 2 tablespoons tamarind puree (see Notes)
  8. 2 tablespoons fish sauce
  9. 1 tablespoon sugar
  10. 100g bean sprouts
  11. 2 tomatoes, chopped
  12. Small handful of Thai basil (or mint: see Notes)
  13. Small handful fresh coriander
  14. 1 lime, quartered

The instruction how to make Floating market fish soup

  1. Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
  2. Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
  3. Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
  4. Divide among warm bowls. Scatter with herbs and serve with lime wedges.

Nutritions of Floating market fish soup

fatContent: 281.542 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent:

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