Asian Fish Soup....my Way!

READY IN: 1hr 20mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to a boil with the bouillon in it.
  • Lower to a simmer. Stir frequently until bouillon is dissolved.
  • Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
  • Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
  • In soup bowls, place either rice or noodles, add soup and a splash of lime.
  • Garnish with scallion greens and enjoy!
  • This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
  • Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
  • **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
  • **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
  • All ingredients are available in Asian markets.
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