Ginger Fish Soup
Servings
2Serving size
1 1/2 ounces noodles with about 1 1/4 cup soupThis recipe can be multiplied. This recipe makes good leftovers without the rice noodles. Overcooking rice noodles (or cooking and reheating them) will cause them to shatter. Better to keep the leftover soup and serve it over rice (fresh or leftover) or make the rice noodles fresh.
Ingredients
| 2 tsp. toasted sesame oil |
| 2 Tbsp Ginger root, raw (peeled and minced) |
| 6 large Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 2 ounce Mushrooms, shiitake, raw (stemmed and thinly sliced) |
| 1 Large stalk Celery, raw (large dice) |
| 2 cups No salt added vegetable stock |
| 1 large Carrots, raw (peeled and thinly sliced into rounds) |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 4 quart Water |
| 2 ounce snow peas (or snap peas) |
| 1/2 cup Lite Coconut Milk |
| 8 ounces Fresh trout (or drum, flounder, or other firm whitefish, cut into 1-inch chunks) |
| 3 ounce Brown rice noodles |
Instructions
Add the ginger and cook for 1 minute, stirring frequently.
Add the white part of the green onions and cook for 1 minute.
Add the mushrooms and celery and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, carrots, and soy or tamari sauce, stir, and bring to a simmer.
Cook for 10 minutes or until the carrots are barely tender.
While the soup is simmering, place the 4 quarts water in a medium pan and place over high heat.
After the carrots are cooked until slightly tender, add the snow peas, coconut milk, and fish to the soup.
At the same time add the rice noodles to the boiling water in the medium pan.
Simmer the soup, and when it is done, drain the noodles, divide them between two bowls, and serve the soup on top of the noodles.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
We love brown rice noodles because they are so easy to cook: the noodles take all of about five minutes in boiling water. They also make a great vehicle for so many terrific flavors. We do particularly like the Annie Chun’s brand brown rice version because they contain more fiber.