Thai Fish-And-Noodle Soup Recipe

Name: Thai Fish-And-Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound uncooked pad thai noodles (wide rice stick noodles); 4 cups water; 3 tablespoons fresh lime juice; 2 tablespoons finely chopped seeded jalapeno pepper; 2 tablespoons thinly sliced peeled lemon grass; 2 tablespoons fish sauce; 1 tablespoon minced peeled fresh ginger; 1/2 teaspoon salt; 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms); 2 cups julienne-cut red bell pepper; 1 cup (1-inch) sliced asparagus; 1 cup thinly sliced carrot; 4 (4-ounce) skinned halibut fillets or other firm white fish fillets; 1/8 teaspoon salt; Dash of black pepper; 10 cup coarsely chopped spinach (about 8 ounces); 1 1/2 cups thinly sliced green onions; 1/4 cup chopped fresh cilantro

Servings: persons

1/4 pound uncooked pad thai noodles (wide rice stick noodles)
4 cups water
3 tablespoons fresh lime juice
2 tablespoons finely chopped seeded jalapeno pepper
2 tablespoons thinly sliced peeled lemon grass
2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 cups julienne-cut red bell pepper
1 cup (1-inch) sliced asparagus
1 cup thinly sliced carrot
4 (4-ounce) skinned halibut fillets or other firm white fish fillets
1/8 teaspoon salt
Dash of black pepper
10 cup coarsely chopped spinach (about 8 ounces)
1 1/2 cups thinly sliced green onions
1/4 cup chopped fresh cilantro

1
Preheat broiler.
2
Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
3
Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
4
Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
5
Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 pound uncooked pad thai noodles (wide rice stick noodles), 4 cups water, 3 tablespoons fresh lime juice, 2 tablespoons finely chopped seeded jalapeno pepper, and more.

Yes, Thai Fish-And-Noodle Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Fish-And-Noodle Soup

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