Thai Fish Broth with Noodles

I spotted and bought some lime leaves at Super value today. I fancied a bit of fish tonight with something a bit soup’ish.
I’ve been trying to keep my evening meals light as part of my post-Christmas penance (just overlook the noodles, they were on special offer ok!) and I’ve been meaning to take a crack at my favourite takeaway soup Tom Yum (oops did I say take-away?!).
Well, this isn’t actually Tom Yum soup but it has some of the same ingredients. This was my first attempt at a Thai soup so there’s plenty of room for improvement. Believe me, though this Thai fish broth with noodles was delicious and refreshing, a real pleasure to eat.

My Thai Fish broth

Number of servings: 2

Per Serving 1374 calories

Fat 77 g

Carbs 42 g

Protein 125 g

2


My Thai Fish broth

Ingredients

2 white fish fillet

4 lime leaves

lemongrass

2 table spoon of Fish sauce    

2 chopped tomatoes

1 tea spoon of garlic paste

1 tea spoon of ginger

3 green chillies

a handful Pak choi, broccoli or any green leaves of your choice

2 small servings of fresh noodles

1 chicken stock cube

3 cups of water or chicken broth

Instructions

  1. Mix the chicken stock cube in about 3 cups of water, add the lemongrass and lime leaves and bring to the boil.
  2. Add the ginger, garlic, chillies, tomatoes and the fish. Allow to reduce by almost half then add the green veg / brocoli.
  3. Cook for a few more minutes or until the leaves are half cooked then add the noodles and cook according to the time on the package. Check the seasoning and serve hot
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