Hot and sour soup with smoked trout

0
15
Hot and sour soup with smoked trout
  • 0:15 Prep
  • 0:16 Cook
  • 4 Servings
  • Capable cooks

Pot luck? Not so here – this is guaranteed to thrill, warm and delight!

Featured in
Winter recipes, Nutrition information

Ingredients

  • 2 teaspoons peanut oil
  • 1 lemongrass stalk (white part only), finely chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 tablespoons Thai tom yum paste
  • 4 kaffir lime leaves, finely shredded
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 6 Massel chicken style stock cubes, crumbled
  • 50g snow peas, thinly sliced
  • 1 medium carrot, peeled, cut into matchsticks
  • 1 bunch baby bok choy, trimmed, roughly chopped
  • 150g hot-smoked trout, flaked
  • Fresh coriander leaves, to serve
  • Thinly sliced red chilli, to serve

Method

  • Step 1
    Heat oil in large saucepan over medium-high heat. Add lemongrass, ginger and tom yum paste. Cook, stirring, for 3 to 4 minutes or until fragrant. Add lime leaves, fish sauce, lime juice and 6 cups cold water. Cover. Bring to the boil. Add stock cubes. Stir until dissolved. Reduce heat to medium-low. Simmer for 12 minutes or until flavour develops.
  • Step 2
    Add snow peas, carrot and bok choy to mixture. Serve topped with trout, coriander and chilli.

Nutrition

  • 673 kj

    Energy

  • 8g

    Fat Total

  • 2g

    Saturated Fat

  • 4g

    Fibre

  • 15g

    Protein

  • 33mg

    Cholesterol

  • 3653.46mg

    Sodium

  • 3g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve

Notes

Hot-smoked trout is available in the refrigerated section of supermarkets.

Super saver: By using stock cubes instead of liquid stock, we’ve saved you around $5.13.

  • Author: Kirrily La Rosa
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au

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