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Aromatic fish and vegetable soup with noodles
Aromatic fish and vegetable soup with noodles
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Satisfying and flavorful Asian fish soup, perfect for a healthy family meal.
Ingredients:
  • 1 small (about 120g) carrot, peeled
  • 1/2 red capsicum, deseeded
  • 100g green beans
  • 2 large (or 4 small) green shallots
  • 750ml (3 cups) vegetable liquid stock
  • 100g mung bean thread noodles
  • 200g boneless white fish fillet (like ling), cut into 2cm cubes
  • 62.50 ml fresh basil, loosely packed shredded
  • 62.50 ml fresh continental parsley, loosely packed, roughly chopped
  • Salt & freshly ground black pepper
Instructions:
  • Slice the carrot and capsicum into thin 3cm strips. Cut the beans into 3cm lengths after topping and tailing. Thinly slice the green shallots diagonally after trimming.
  • In a medium saucepan, bring the stock to a vigorous boil over high heat. Lower the heat to medium, then add the carrot, capsicum, and beans. Cover and cook for 2 minutes.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to sit for 2 minutes or until they are soft.
  • Combine the green shallots and fish in the soup, cover, and cook for 2 minutes or until the fish easily flakes with a fork test.
  • After the fish is cooking, drain the noodles and neatly cut them into 4cm pieces using kitchen scissors. Serve the noodles in individual bowls.
  • Gently mix in fresh basil and parsley, then season with a pinch of salt and pepper. Spoon the flavorful soup over the noodles and enjoy right away.

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