Thai hot and sour fish soup

Thai fish soup Easy Food
Serves 4
1½ tbsp vegetable oil
3 shallots, thinly sliced
1 piece of fresh ginger, (thumb-sized), grated
4 green chillies, deseeded and thinly sliced
950ml chicken stock
470ml water
1 lemongrass stalk
3 limes, juice and zest
500g mushrooms, quartered
3 tbsp Thai fish sauce
160g rice noodles
800g white fish, such as hake, skinned and cut into bite-sized chunks
2 tomatoes, chopped
1small handful of coriander, chopped

  1. In a large pot, heat the oil over a medium-low heat. Add the shallots, ginger, and chillies and cook for 3-4 minutes, stirring occasionally.
  2. Add the stock and water and bring to a boil, then reduce the heat and simmer for 6-7 minutes. Stir in the lime zest and the mushrooms, and simmer for a further five minutes.
  3. Add the lime juice, fish sauce, rice noodles and fish. Simmer for 4-5 minutes until the fish is just cooked and the rice noodles are soft. Stir in the tomatoes and coriander, divide into bowls and serve.

Per serving: 329kcals, 8.2g fat (1.6g saturated), 25.3g carbs, 5.9g sugars, 42.1g protein, 4g fibre, 2.031g sodium