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ASIAN FISH SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

7.67 g

Sodium (mg)

1629.36 mg

Vitamin A (IU)

865.82 IU

Saturated Fat (g)

2.31 g

Energy (kcal)

383.23 kcal

Fat (g)

10.61 g

Trans Fat (g)

0.05 g

Salt (g)

4.07 g

Calcium (mg)

131.26 mg

Monounsaturated Fat (g)

2.99 g

Cholesterol (mg)

213.75 mg

Iron (mg)

2.05 mg

Vitamin C (mg)

20.69 mg

Fibre (g)

2.24 g

Sugars (g)

4.75 g

Protein (g)

63.15 g

Potassium (mg)

1036.43 mg

Total

30.69 g

6517.44 mg

3463.29 IU

9.25 g

1532.9 kcal

42.45 g

0.19 g

16.29 g

525.04 mg

11.98 g

855 mg

8.22 mg

82.75 mg

8.94 g

18.98 g

252.6 g

4145.72 mg

  • 1 bunch pak choi
  • 1.5 litres fish stock made from Knorr fish cubes
  • 1 tbsp fresh ginger, cut into thin strips
  • 15 ml (1 tbsp) light soy sauce
  • 400 g firm white fish fillets
  • 75 g oriental mushrooms (oyster or shiltake)
  • 1 tsp sesame oil
  • pack of beansprouts
  • 1 Remove the ends from the pak choi and cut it into 4 parts.
  • 2 Bring the stock to the boil.
  • 3 Add ginger, soy sauce and stir to combine.
  • 4 Reduce heat and add the fish, simmering it gently for 1 minute. Then add the mushrooms and simmer for a further minute.
  • 5 Add the pak choi and cook for another 2-3 minutes. Stir in the sesame oil and before serving, garnish with bean sprouts, coriander and spring onions.