Hot and Sour Halibut Soup Pot

The lime wedges are more than just a garnish for this soup. The lime juice adds a brightness that accentuates the other Asian flavors.


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)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 14 Minutes
Other: 12 Minutes

Nutritional 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


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


Soak bean threads in warm water 10 minutes; drain.

. Drizzle soy sauce over fish, and set aside.

. 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.

. 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.

. 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,

Oxmoor House

January 2008
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