Floating market fish soup

Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

The ingredient of Floating market fish soup

1. 600g white fish fillets (such as blue-eye or snapper)
2. 100g bean thread vermicelli (glass noodles)
3. 2 lemongrass stems
4. 1.2 litres Massel chicken style liquid stock
5. 3 eschalots, finely sliced
6. 1 long red chilli, sliced
7. 2 tablespoons tamarind puree (see Notes)
8. 2 tablespoons fish sauce
9. 1 tablespoon sugar
10. 100g bean sprouts
11. 2 tomatoes, chopped
12. Small handful of Thai basil (or mint: see Notes)
13. Small handful fresh coriander
14. 1 lime, quartered

The instruction how to make Floating market fish soup

1. Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
2. Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
3. Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
4. Divide among warm bowls. Scatter with herbs and serve with lime wedges.

Nutritions of Floating market fish soup

calories: 281.542 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 33 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 28 grams protein
cholesterolContent:
sodiumContent: 2311.16 milligrams sodium