Floating Market Fish Soup

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

  • 600g white fish fillets such as blue eye or snapper
  • 100g bean thread vermicelli glass noodles
  • 2 lemongrass stems
  • 1 2 litres massel chicken style liquid stock
  • 3 eschalots finely sliced
  • 1 long red chilli sliced
  • 2 tablespoons tamarind puree see notes
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 100g bean sprouts
  • 2 tomatoes chopped
  • small handful of thai basil or mint see notes
  • small handful fresh coriander
  • 1 lime quartered

The Instruction of floating market fish soup

  • 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
  • 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
  • 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
  • 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: n a
cholesterolContent: 28 grams protein
sodiumContent: n a

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