The delicate flavours of Asian spices work incredibly well with fish. This fish soup makes a lovely and healthy starter or a light meal.
- 1.5l water
- 1 leek, chopped into slices (the tender part)
- 2 carrots, peeled, cut into matchsticks
- 1tbsp fresh ginger cut into thin strips
- 1 medium lime, half juiced and half cut into wedges
- 2tbsps salt-reduced soy sauce
- 2tbsps Fish Sauce
- 500g firm white fish fillets cut into slices (I used cod fillets)
- 100g champignons or oriental mushrooms like oyster or shiitake, cut roughly
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
- 100g ginger or rice noodles
- 1tsp sesame oil
- 2tbsps sliced spring onions
- Fresh coriander leaves
- Chives (for garnish)
- Bring water to the boil.
- Add all vegetables, lime juice, fish sauce, soy sauce and stir to combine. Reduce heat.
- Add fish. Simmer gently for 5 minute. Add mushrooms and lemongrass and simmer for 1 more minute.
- Add noodles and cook for another 3-4 minutes. Stir in sesame oil.
- Serve garnished with chives, coriander and spring onions.