Chinese Fish Soup Recipe with Noodles

This Chinese fish soup recipe with noodles in a flavoursome broth, packed full of healthy veggies, making it perfect as a Slimming World recipe.

Hello, my name is Hanna from the Tasty Slimming blog. I'm very flattered that Vikkie suggested we do a recipe swap, thank you very much.  As a fellow Slimming World member and soup obsessive, I have been following her blog with great appetite.

Soup is one of my favourite meals. It's so comforting, filling, quick to do and once you've got yourself a big pan, you've got half a week's lunches right there.  I have even (often) been known to have soup twice a day!

The recipe I'm sharing today would be one of my tea-time soups and is a regular go-to when I have very little time and I want to be extra good.  This is a basic guide and you can substitute any of the vegetables for anything you fancy, it's basically whatever I had in the fridge.  I often use frozen stir fry veg or one of the fresh stir fry packs.  That's the joy of soup, just use what you have in!

I fell in love with noodle soup when I visited Thailand in my 20's and it has been a regular on my menu ever since.  I love the broth based consistency of Asian style soups and while they're essentially a stir fry in a bowl they're so much more filling for the broth. This recipe is more Chinese inspired than Thai and can also work really well with courgette noodles instead of rice noodles for an SP recipe.

Chinese Fish Soup with Rice Noodles - Serves 1 with an appetite

For the Broth

300ml Chicken Stock
2 Cloves of garlic, sliced
2inch piece of Ginger sliced
2 tablespoon Dark Soy sauce
1 tablespoon Chinese Shaoxing Rice Wine Vinegar *needs counting
1 Star Anise
½ piece of Cinnamon bark

1 fillet firm white fish, I used Coley, cubed
1 nest rice noodles or courgetti
2 mushrooms, sliced
1 carrot, shredded
3 leaves cavolo nero, stalks removed and slices
1 Spring Onion, sliced
Coriander

Siracha sauce to serve if you dare.

Method

1. Bring all the ingredients for the broth to the boil turn down slightly and leave on a rolling simmer for at least 5 minutes.
2. Whilst the broth is simmering, cook the rice noodles according to the instructions.
3. Add the mushrooms, carrots and Cavolo nero and simmer for 3 minutes.
4. Add the fish and simmer until the fish is cooked through. This might not take very long depending on the thickness of your fish.
5. Put the cooked noodles (or courgetti) into your bowl and then top with the soup, removing the star anise and cinnamon if you wish. Sprinkle with spring onions and coriander to serve.

I hope you enjoy this soup and if you're on Facebook please pop along to my Tasty Slimming page there for even more recipes and ideas.  Thanks for having me!

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