Asian Fish Soup

Asian Fish Soup

The delicate flavours of Asian spices work incredibly well with fish, and this fish soup makes a lovely starter or light meal.

  • 25 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Fish Stock Pot
  • 400 g firm white fish cut into slices
  • 200 g fresh beansprouts
  • 75 g oyster mushroom roughly chopped
  • 1 bunch pak choi
  • 2 tbsp spring onion sliced
  • 1 tbsp fresh ginger cut into thin strips
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1.5 l water

Asian Fish Soup

  1. Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.

  2. Add ginger, soy sauce and stir to combine. Reduce heat.

  3. Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.

  4. Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.

Knorr product used

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