Hot and Sour Fish Soup

Ingredients - Serves 4

• Cilantro - For garnish
• Salt and pepper - To taste
• Cornstarch - 1 tablespoon, dissolved in water
• Sriracha sauce - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Soy sauce - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 4, chopped
• Red bell pepper - 1, thinly sliced
• Bamboo shoots - 1/2 cup, sliced
• Mushrooms - 200g, sliced
• Chicken broth - 4 cups
• Fish fillets - 500g

Let's Get Started

1. In a large pot, bring the chicken broth to a boil.
2. Add the mushrooms, bamboo shoots, red bell pepper, green onions, ginger, and garlic. Cook for 5 minutes.
3. Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for another 5 minutes, or until the fish is cooked through.
4. In a small bowl, mix together the soy sauce, rice vinegar, sriracha sauce, and dissolved cornstarch.
5. Pour the sauce mixture into the pot and stir well. Cook for 2-3 minutes, or until the soup thickens slightly.
6. Season with salt and pepper to taste.
7. Serve the hot and sour fish soup hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 8g
• Carbs: 15g
• Protein: 20g
• Sodium: 800mg
• Sugar: 3g