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Healthy Thai-style fish noodle soup

  • Timer Prep 20 min
    Cook 40 min
  • Chart 266.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Very finely shred the kaffir lime leaves. Mince the garlic cloves. Halve the lemon grass stalk. Finely chop the green beans. Slice the red chillis.

Method

  1. 1 In a food processor, quickly blitz the fish until you have a rough paste (you don’t want it completely smooth, it’s best if there are still little chunks of fish in tact).
  2. 2 Transfer to a bowl, and add the lime leaves, red chilli, ginger and garlic.
  3. 3 Use your hands to mix until well combined.
  4. 4 Cover and refrigerate for 10-15 mins (you can do this part the night before, if you prefer, and refrigerate overnight).
  5. 5 Remove from the fridge and make the dumplings
  6. 6 Dip your hands in cold water, and roll the fish paste into 8-10 balls (slightly smaller than golf balls).
  7. 7 Heat up 1 tbsp olive oil in a large pan over medium heat, then add the dumplings and pan fry for 2-3 mins (or until the dumplings are sealed on all sides and starting to colour).
  8. 8 Transfer to a paper towel-lined plate and set aside.
  9. 9 Now prepare your broth.
  10. 10 Place the vegetable stock, water, fish sauce, lemon grass and lime leaves in a saucepan, and bring to a boil.
  11. 11 Reduce the heat and leave to simmer for 10 mins, then remove from the heat and leave to infuse for another 10-15 mins.
  12. 12 Remove the lemongrass and lime leaves carefully, and return the broth mix to the heat.
  13. 13 Bring to a boil, then immediately reduce to a simmer.
  14. 14 Add the fish dumplings, and leave to simmer for 3-4 mins, then stir through the spiralised courgette and green beans and leave for 1 minute.
  15. 15 Transfer broth to bowls, and top each with fresh chilli, coriander leaves and a generous squeeze of lime.
  • Average per serving
  • Calories 266.0kCal
  • Fat7.3g
  • Saturated1.4g
  • Salt7.29g
  • Carbohydrates21.2
  • Sugar21.1g
  • Protein27.7g
  • Fibre4.9g