Asian Noodle Soup with Fish

4 servings

30 minutes

Asian soup with noodles and fish is a harmonious blend of tender flounder fillet, aromatic broth, and exotic notes of mango and water chestnuts. This soup originates from pan-Asian cuisine, where traditional recipes intertwine with modern flavor accents. Garlic and ginger add brightness to the dish, while chili pepper adds spiciness. Lime juice refreshes the taste, and soy sauce and cilantro complete the symphony of aromas. The delicate egg noodles absorb the rich broth perfectly, making each spoonful pleasant and enveloping. Such a soup is ideal for cozy home evenings or serving in restaurants specializing in modern Asian cuisine. It warms, satisfies, and surprises with its refined combination of flavors.

Energy value per serving

• Calories: 515.7
• Proteins: 30.1g
• Fats: 16.4g
• Carbohydrates: 60.4g

Ingredients

• Egg noodles: 250 g
• Sesame oil: 20 ml
• Vegetable oil: 20 ml
• Garlic: 2 clove
• Ginger root: 20 g
• Mango puree: 100 g
• Water chestnuts: 200 g
• Chili pepper: 2 pc
• Fish broth: 1 l
• Flounder fillet: 500 g
• Lime: 2 pc
• Soy sauce: to taste
• Coriander leaves: to taste
• Ground black pepper: to taste

Cooking steps

1. Bring salted water to a boil and cook the noodles according to the package instructions.

   Required ingredients:

   • Egg noodles: 250 g

2. Drain the noodles in a colander, drizzle with a small amount of sesame oil, and distribute the noodles onto serving plates.

   Required ingredients:

   • Sesame oil: 20 ml

3. Finely chop the garlic, ginger, and chili. Peel the water chestnuts and cut them in half.

   Required ingredients:

   • Garlic: 2 cloves
   • Ginger root: 20 g
   • Chili pepper: 2 pieces
   • Water chestnuts: 200 g

4. Heat a large skillet or wok over medium heat and add some vegetable oil. Stir-fry garlic, ginger, mango, water chestnuts, and half of the chili pepper for 2 minutes until softened.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Garlic: 2 cloves
   • Ginger root: 20 g
   • Mango puree: 100 g
   • Water chestnuts: 200 g
   • Chili pepper: 2 pieces

5. Add hot broth and bring to a boil.

   Required ingredients:

   • Fish broth: 1 l

6. Add pieces of flounder, cook for 1 minute and turn off the heat. Taste the broth and generously season with soy sauce and black pepper.

   Required ingredients:

   • Flounder fillet: 500 g
   • Soy sauce:  to taste
   • Ground black pepper:  to taste

7. Pour the soup, evenly distributing the fish and vegetables into bowls. Drizzle with lime juice. Serve with plenty of soy sauce, garnished with coriander and chili pepper.

   Required ingredients:

   • Lime: 2 pieces
   • Soy sauce:  to taste
   • Coriander leaves:  to taste
   • Chili pepper: 2 pieces