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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

West Lake Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions