Every home cook needs a quick and hearty soup recipe, and this Chinese Fish Soup with Shrimp is perfect. Ready in just 25 minutes, this versatile recipe can be easily adapted with different seafood and vegetables. Whether you use shrimp, mussels, or squid rings, and switch up the veggies, you’ll always have a delicious and nutritious soup on the table in no time.
Ingredients (Serves 4):
- Large carrot: 1
- White fish fillet: 300g (10.5 oz)
- Peeled shrimp: 300g (10.5 oz)
- Leek (white part): 1 stalk
- Garlic cloves: 4
- Ground hot pepper: 0.5 tsp (2.5g)
- Vegetable broth: 1.5 liters (6.3 cups)
- Egg noodles: 100g (3.5 oz)
- Soy sauce: 100ml (3.4 fl oz)
Instructions:
Prepare the Vegetables:
Wash the leek thoroughly and slice into rounds (not rings). Peel and slice the carrot into thin rounds. Peel and finely chop the garlic. Cut the fish into 5 cm (2 inch) pieces. Leave the shrimp whole.
Cook the Broth:
Pour the vegetable broth and soy sauce into a pot and bring to a boil. Add the egg noodles and cook for 5 minutes.
Add the Seafood:
Add the fish pieces and shrimp to the pot. Cook for 3 minutes.
Finish with Vegetables:
Add the leek and carrot to the pot and cook for another 2 minutes. Remove from heat, add the garlic and ground hot pepper, cover, and let the soup sit for 10 minutes.
Chef’s Tip:
In many Chinese recipes, vegetables and greens are added at the very end of cooking to retain their crunchiness and preserve more vitamins.
Nutrition (Per Serving):
Calories: 188.76 kcal
Protein: 31.48g
Fat: 3.75g
Carbohydrates: 28.02g
Enjoy this quick and easy Chinese Fish Soup with Shrimp, a versatile and nutritious option for any meal!
