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    Sunday, May 29, 2011

    Vietnamese Style Hot and Sour Fish Soup - It Has Got to be Good for You

    In the 80’s and early 90’s, before we bought our boat, we used to spend our Saturday Lunch times at a wonderful Vietnamese Restaurant called ‘Saigon’.
    Run by Andy and His Wife Tina.
    There would sometimes be up to 12 or more around the big round table.
    Lots of wine, of course, a fun way to spend Saturday Lunch time…then home to watch the Rugby on the TV after lunch. Many happy days.
    Andy supplied us, with some of the freshest, most delightful food I have tasted.

    We always loved Andy’s Hot and Sour Fish Soup.
    This is the equivalent of the ‘Jewish Penicillin’….Chicken Soup.
    It makes you feel really good, particularly great with a Hangover.
    As, of course, I am currently eating the least amount of calories in my meals...
    I thought this would make a great lunch
    I searched around the Internet, discarded any recipes that had far too many ingredients, and finally found one. that I have changed to suit us and I think I have cracked it.
    It is very simple, using ingredients, most people have in their pantry

    Great for Gluten Free and definitely low on Carbs
    I didn’t add any extra salt, just relied on the Fish Sauce to supply those needs
    The Coriander Stalks certainly add some extra flavour.

    1 tablespoon vegetable oil
    2 cloves garlic, finely chopped
    2 shallots or 1 small onion, chopped
    1 teaspoon chili flakes
    Mushrooms 70 gm
    1 tablespoon tomato ketchup
    2 medium tomatoes, chopped
    3 tablespoon fish sauce
    2 tablespoon raw sugar
    700 mls good chicken stock
    2 tablespoons lime juice
    225 g firm fish fillet, cut into small slices
    1 tablespoon Coriander stalks

    Coriander Sprigs to Garnish

    Method :
    Heat oil in a wok or pan and lightly brown garlic and shallots or onion.
    Add chili flakes, tomato ketchup, chopped tomato, fish sauce and sugar.
    Blend well, then simmer for 2-3 minutes.
    Add stock with lime juice and bring to the boil.
    Just before serving, add fish  to stock, bring back to boil,
    Cover and simmer for 3-4 minutes
    Taste soup and adjust seasoning.
    Serve hot, garnished with coriander sprigs.

    Lunch for two
    Popped it into My Net Diary only 390 Calories for a very satisfying lunch
    Or spread it around and you could serve 4 people as a starter

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