Healthy Fish and Vegetable Soup

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.