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Quick Asian Fish Soup

chef.tim.lee's picture
Ingredients
  Monkfish fillet/Cusk, cod, croaker fillet 12 Ounce, fresh or frozen 1/2 inch thick
  Condensed chicken with rice soup 10 3⁄4 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Ground red pepper 1⁄8 Teaspoon
  Loose pack frozen broccoli, red pepper, onions and mushrooms 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
Directions

Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut fish into 1/2-inch pieces.
Set aside.
In a large saucepan combine soup, water, soy sauce, and ground red pepper.
Bring to boiling.
Stir in frozen vegetables.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Stir in fish.
Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork.
Stir in lemon juice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 734 Calories from Fat 112

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 97.8 mg32.6%

Sodium 3294.2 mg137.3%

Total Carbohydrates 75 g25%

Dietary Fiber 10.2 g40.8%

Sugars 15.3 g

Protein 66 g131.5%

Vitamin A 39.2% Vitamin C 160.6%

Calcium 10.6% Iron 17.9%

*Based on a 2000 Calorie diet

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Quick Asian Fish Soup Recipe