West Lake Fish Soup Recipe

Name: West Lake Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut or neutral oil like corn or grapeseed; 1/2 cup chopped shallot or onion; 6 cups chicken or other stock, preferably homemade (pages 160163); 3 tablespoons soy sauce, or to taste; 1 teaspoon black pepper, or more to taste; 1 cup fresh or thawed frozen peas; 3/4 to 1 pound skinless white fish fillets, like flounder, roughly chopped; 2 tablespoons cornstarch; 2 egg whites, lightly beaten; 1 cup chopped fresh cilantro leaves; Salt to taste

Servings: persons

2 tablespoons peanut or neutral oil like corn or grapeseed
1/2 cup chopped shallot or onion
6 cups chicken or other stock, preferably homemade (pages 160163)
3 tablespoons soy sauce, or to taste
1 teaspoon black pepper, or more to taste
1 cup fresh or thawed frozen peas
3/4 to 1 pound skinless white fish fillets, like flounder, roughly chopped
2 tablespoons cornstarch
2 egg whites, lightly beaten
1 cup chopped fresh cilantro leaves
Salt to taste

1
Put the oil in a saucepan large enough to contain all the ingredients and turn the heat to medium.
2
A minute later, add the shallot and cook, stirring occasionally, adjusting the heat to prevent burning, until golden brown, about 10 minutes.
3
Add all but 1/4 cup of the stock and turn the heat to medium-high.
4
When it begins to steam, add the soy sauce, pepper, peas, and fish and cook at a gentle simmer (adjust the heat as necessary), stirring occasionally, until the peas are tender and the fish falling apart, 5 to 10 minutes.
5
Mix the remaining 1/4 cup stock with the cornstarch in a small bowl.
6
Drizzle in the egg whites, stirring constantly with a whisk or chopsticks.
7
Stir in the cornstarch mixture.
8
When the soup thickens, stir in the cilantro.
9
Taste and add more pepper or soy sauce if you like and salt if necessary.
10
Serve immediately.

779

kcal

Calories

Fat

Carbs

124

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 11 ingredients. The key ingredients include: 2 tablespoons peanut or neutral oil like corn or grapeseed, 1/2 cup chopped shallot or onion, 6 cups chicken or other stock, preferably homemade (pages 160163), 3 tablespoons soy sauce, or to taste, and more.

Yes, West Lake Fish 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.

West Lake Fish Soup

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