Hot and Sour Halibut Soup Pot

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

Preparation

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.