Fish Soup

This quick and comforting Vietnamese-style fish soup is the perfect weeknight meal. It relies on simple, fresh ingredients to create a clean and delicate flavor profile. The broth is gently simmered with ginger and green onions to build a fragrant base, while firm white fish cooks quickly to stay tender and flaky. Fresh tomatoes add a hint of acidity and sweetness, balancing the savory notes of the broth. Leafy greens like ung Choi or bok choy are added at the very end, providing a satisfying crunch and vibrant color. This dish is light yet filling, making it ideal for cold evenings or when you need a soothing, easy-to-digest meal. It comes together in under 40 minutes with minimal cleanup.

Cooking Method: Boiling

Cuisine: Vietnamese

Courses: Soups

Difficulty: Intermediate

Servings: 3

Calories: 44.0

Dietary: Gluten-free

Description

This quick and comforting Vietnamese-style fish soup is the perfect weeknight meal. It relies on simple, fresh ingredients to create a clean and delicate flavor profile. The broth is gently simmered with ginger and green onions to build a fragrant base, while firm white fish cooks quickly to stay tender and flaky. Fresh tomatoes add a hint of acidity and sweetness, balancing the savory notes of the broth. Leafy greens like ung Choi or bok choy are added at the very end, providing a satisfying crunch and vibrant color. This dish is light yet filling, making it ideal for cold evenings or when you need a soothing, easy-to-digest meal. It comes together in under 40 minutes with minimal cleanup.

Ingredients

Simmering and steaming fish helps to retain the nutritional quality.
Fresh tomatoes and leafy greens add Vitamins A and C to a meal.

Directions

1
Clean the fish thoroughly and cut it into 4 large pieces.
2
Bring 3 cups of water to a rolling boil in a medium pot.
3
Add the fish pieces, sliced tomatoes, sliced green onions, ginger, and salt to the boiling water.
4
Cover the pot and simmer for 15 minutes until the fish is cooked through.
5
Meanwhile, prepare the leafy greens by cutting the stems into 1-inch lengths.
6
Add the green stems and leaves to the pot.
7
Cover and cook for an additional 3 minutes until the greens are wilted but still crisp.
8
Remove from heat immediately to prevent overcooking the greens.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 44.0kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 12.5mg5%
Sodium 16.2mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the greens; they should retain a slight crunch for the best texture.

Ung Choi is traditional, but you can substitute with bok choy, spinach, or mustard greens.

For a richer flavor, you can add a splash of fish sauce or a dash of white pepper before serving.

Firm white fish such as cod, tilapia, or snapper works best for this soup.

Keywords: vietnamese, fish soup, white fish, ginger, green onion, tomatoes, leafy greens, ung choy, bok choy, light meal, healthy soup, quick dinner, broth, simmered, comfort food, asian cuisine, easy recipe, low calorie, fresh herbs, home cooking

Read it online: https://www.chefs-mate.com/recipe/fish-soup-17/