Asian fish soup recipe

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  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 118 calories / serving
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The delicate flavours of Asian spices work incredibly well with fish and this soup makes a lovely starter or light meal.

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

Add ginger, soy sauce and stir to combine. Reduce heat and add the fish, simmering it gently for 1 minute. Then add the mushrooms and simmer for a further minute.

Add the pak choi and cook for another 2–3 minutes. Stir in the sesame oil and before serving garnish with bean sprouts, coriander and spring onions.

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  • Ingredients

  • 1 bunch pak choi
  • 1.5l (2 1/2 pints) Knorr Stock Pot
  • 1tbsp fresh ginger, cut into thin strips
  • 15ml (1tbsp) light soy sauce
  • 400g (13oz) firm white fish fillets
  • 75g (3oz) oriental mushrooms (oyster or shiitake)
  • 5ml (1tsp) sesame oil
  • pack of beansprouts
  • 2tbsp spring onions, sliced
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  • Energy 498kj 118kcal 5%
  • Fat 0.3g <1%
  • Saturates 0.3g <1%
  • Sugars 0.3g <1%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 2.9g Protein 20.4g Fibre 1.4g

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