Asian fish and noodle broth

A complex and spicy soup made from fresh fish and asian herbs and spices with rice noodles.

Recipe Ingredients

• 1 lemon grass stalk, bruised
• 3 medium-sized Freshline tomatoes, chopped
• 1 pack of Freshline coriander
• 3 garlic cloves, chopped
• 3cm root stem ginger, grated
• 2 red chilies, seeds removed and
• sliced
• 1.5 l cups of water
• 100g dried rice noodles
• 3 tbsp light soy sauce (low salt)
• 2 spring onions, chopped
• 2 limes, juiced (use lemon if lime not available)
• 250g firm white fleshed fish, such as SPAR Hake fillets
• A handful of tatsoi leaves
• 6-8 Freshline mange tout

Recipe Method

1. Remove the leaves from the coriander stalks and set them aside.
2. Combine the water, ginger, lemon grass,1 chili, garlic, coriander stalks and the chopped tomatoes in a pot and simmer uncovered for 20-30 minutes. 
3. Strain the broth and return it to the heat, bringing it to the boil.
4. Poach the fish, skin removed in the broth until cooked through.
5. Remove the fish from the pot, flake it and return it to the pot.
6. Add the noodles, mange tout and tatsoi leaves and simmer them for 5 minutes or until cooked through.
7. Add the other chopped chili, lime juice, fresh coriander leaves and light soy sauce.
8. Taste and adjust seasoning if needed.

Hints And Tips

Typical Nutritional Information (ready-to-eat)	Per 100g	Per Serving (335g)
Energy (kJ)	238	797.3
Total protein (g)	4.8	16
Carbohydrate (g)	6.6	22.1
Total fat (g)	0.6	2
of which: Saturated fat (g)	0.09	0.3
Trans fat (g)	0	0
Mono-unsaturated fat (g)	0.19	0.64
Polyunsaturated fat (g)	0.11	0.37
Cholesterol (mg)	12	40.2
Dietary fibre (g)	1.3	4.4
Total sodium (mg)	96	321.6

Extra Details