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🍝 Quick Fish Noodle Soup

249 kcal · 30 min · 4 servings

Ingredients

• 1 tsp freshly chopped ginger
• 2 red chili peppers
• 300 g fish fillet
• 150 g shrimp (pre-cooked, ready for cooking)
• 1 tbsp oil
• 900 ml vegetable broth
• 100 g thin egg noodles
• 3 tbsp light soy sauce
• 2 tbsp lime juice
• 1 handful spinach (washed and cleaned)
• cilantro leaves
• lime wedges

Instructions

1. 1. Cut the chili peppers in half lengthwise.
2. 2. Remove the seeds from the chili peppers.
3. 3. Rinse the chili peppers under running water.
4. 4. Finely chop the chili peppers.
5. 5. Cut the fish fillet into small, bite-sized cubes.
6. 6. Rinse the prawns briefly under cold water.
7. 7. Let the prawns drain well in a sieve.
8. 8. Heat the oil in a large pot.
9. 9. Add the ginger and the chopped chili to the hot oil.
10. 10. Sauté the vegetables while stirring constantly.
11. 11. Deglaze the mixture with the broth.
12. 12. Add the noodles to the soup.
13. 13. Cook the noodles until al dente, as indicated on the package.
14. 14. Add the drained prawns to the soup.
15. 15. Add the fish cubes to the soup.
16. 16. Add the spinach to the soup.
17. 17. Let the soup simmer gently for 3 to 4 minutes.
18. 18. Season the soup with soy sauce to taste.
19. 19. Add lime juice to the soup.
20. 20. Serve the soup garnished with fresh coriander.
21. 21. Garnish the soup additionally with lime wedges.

Nutrition per serving

• kcal: 249
• Protein: 27 g · Fett/Fat: 6 g · Carbs: 20 g