Aromatic fish and vegetable soup with noodles
- 09.03.2017
- 1 178
This low-fat Asian fish soup is a healthy and hearty meal idea for the whole family.
Recipe «Aromatic fish and vegetable soup with noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 06 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small carrot, peeled, 1/2 red capsicum, deseeded, 100g green beans, 2 large or 4 small green shallots, 750ml vegetable stock , 100g mung bean thread noodles, 200g boneless white fish fillet , cut into 2cm cubes, 1/4 cup fresh basil, loosely packed shredded , 1/4 cup fresh continental parsley, loosely packed, roughly chopped, Salt & freshly ground black pepper.
Ingredients:
- 1 small carrot, peeled
- 1/2 red capsicum, deseeded
- 100g green beans
- 2 large or 4 small green shallots
- 750ml vegetable stock
- 100g mung bean thread noodles
- 200g boneless white fish fillet , cut into 2cm cubes
- 1/4 cup fresh basil, loosely packed shredded
- 1/4 cup fresh continental parsley, loosely packed, roughly chopped
- Salt & freshly ground black pepper
Instructions
- Cut the carrot and capsicum into thin 3cm-long strips. Top and tail the beans and cut into 3cm lengths. Trim the green shallots and diagonally thinly slice.
- Bring the stock to the boil in a medium saucepan over high heat. Reduce heat to medium and add the carrot, capsicum and beans. Cook, covered, for 2 minutes.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes or until soft.
- Add the green shallots and fish to the soup, and cook, covered, for 2 minutes or until the fish flakes when tested with a fork.
- While the fish is cooking, drain the noodles and use kitchen scissors to cut them into 4cm lengths. Divide among serving bowls.
- Stir the basil and parsley into the soup. Taste and season with salt and pepper. Ladle the soup over the noodles and serve immediately.