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A light and healthy fish soup packed with fresh vegetables, ginger, and a hint of lime, perfect for a comforting meal. This simple recipe is quick to prepare and full of flavor.
Total Time
35 mins
Servings
4
Calories
250
Difficulty
easy
chopped
minced
chopped, green part for cooking, white part for garnish
sliced
sliced
sliced
cut into chunks
juiced
sliced
packed
chopped
Heat 2 tablespoons of cooking oil in a large pot over medium heat.
Add 2 chopped medium shallots to the pot and sauté until fragrant.
Stir in 3 minced garlic cloves and continue to sauté for 30 seconds.
Add the chopped green parts of 2 spring onions and sauté briefly.
Introduce 1 sliced inch of ginger and 2 sliced green chilies, sautéing for another minute.
Pour in 6 cups of water and bring the mixture to a boil.
Add 1/4 cup of dried anchovies and 2 sliced medium carrots to the boiling water. Stir well.
Carefully add 500 grams of white fish fillets to the pot and let them cook until almost done.
Stir in 2 tablespoons of fish sauce.
Slowly pour in 1 large egg white while stirring continuously to create egg ribbons.
Squeeze in the juice from 1/2 lime.
Add 1 sliced medium tomato and 2 packed cups of spinach to the soup. Stir until the spinach wilts.
Garnish with 1/4 cup of chopped cilantro before serving.
Per serving (4 servings)
Calories
250
Daily Value
13%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
chopped
minced
chopped, green part for cooking, white part for garnish
sliced
sliced
sliced
cut into chunks
juiced
sliced
packed
chopped
Heat 2 tablespoons of cooking oil in a large pot over medium heat.
Add 2 chopped medium shallots to the pot and sauté until fragrant.
Stir in 3 minced garlic cloves and continue to sauté for 30 seconds.
Add the chopped green parts of 2 spring onions and sauté briefly.
Introduce 1 sliced inch of ginger and 2 sliced green chilies, sautéing for another minute.
Pour in 6 cups of water and bring the mixture to a boil.
Add 1/4 cup of dried anchovies and 2 sliced medium carrots to the boiling water. Stir well.
Carefully add 500 grams of white fish fillets to the pot and let them cook until almost done.
Stir in 2 tablespoons of fish sauce.
Slowly pour in 1 large egg white while stirring continuously to create egg ribbons.
Squeeze in the juice from 1/2 lime.
Add 1 sliced medium tomato and 2 packed cups of spinach to the soup. Stir until the spinach wilts.
Garnish with 1/4 cup of chopped cilantro before serving.
Per serving (4 servings)
Calories
250
Daily Value
13%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.