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Hot and Sour Halibut Soup Pot

Prep time 5 mins
Cook time 14 mins
Other time 12 mins
Yield 4 servings (serving size: 3/4 cup bean threads, 1 fillet, 3/4 cup soup, 1 tablespoon green onions, 1 tablespoon cilantro, 1 teaspoon sesame seeds, and 1 lime wedge)
The lime wedges are more than just a garnish for this soup. The lime juice adds a brightness that accentuates the other Asian flavors.

Ingredients

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 2 tablespoons low-sodium soy sauce
  • 4 (6-ounce) skinless halibut fillets (about 1 1/2 inches thick)
  • 3 cups fat-free, less-sodium chicken broth
  • 2 1/2 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon ground red pepper
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 3/4 cup diced carrot (about 2 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 4 teaspoons sesame seeds, toasted
  • 4 lime wedges

Nutrition Information

  • calories 352
  • fat 5.5 g
  • satfat 0.6 g
  • protein 39.1 g
  • carbohydrate 33.5 g
  • cholesterol 54 mg
  • iron 6.7 mg
  • sodium 913 mg
  • caloriesfromfat 14 %
  • fiber 1.3 g
  • calcium 106 mg

How to Make It

  1. Soak bean threads in warm water 10 minutes; drain.

  2. . Drizzle soy sauce over fish, and set aside.

  3. . Combine broth and next 5 ingredients in a deep 12-inch skillet. Bring to a simmer over medium heat, stirring until sugar melts. Add carrot; cover and simmer 5 minutes.

  4. . Add fish; cover, reduce heat to low, and simmer 5 minutes or until fish is firm and centers of fillets are almost opaque (fish should not be completely cooked). Remove from heat; let stand, covered, 2 minutes to allow fish to finish cooking.

  5. . To serve, divide bean threads among shallow bowls. Place fish over bean threads; ladle soup over fish. Sprinkle with green onions, cilantro, and sesame seeds. Serve immediately with lime wedges.

Oxmoor House Healthy Eating Collection