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Healthy Thai-style fish noodle soup

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


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.


  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