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Thai Fish-and-Noodle Soup

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 2 cups soup and 3 ounces fish)
The Selims make this family favorite with salmon, but halibut also works well.

Ingredients

  • 1/4 pound uncooked pad thai noodles (wide rice stick noodles)
  • 4 cups water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 2 tablespoons thinly sliced peeled lemon grass
  • 2 tablespoons fish sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 2 cups julienne-cut red bell pepper
  • 1 cup (1-inch) sliced asparagus
  • 1 cup thinly sliced carrot
  • 4 (4-ounce) skinned halibut fillets or other firm white fish fillets
  • 1/8 teaspoon salt
  • Dash of black pepper
  • 10 cup coarsely chopped spinach (about 8 ounces)
  • 1 1/2 cups thinly sliced green onions
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 338
  • caloriesfromfat 11 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 1.6 g
  • protein 32.7 g
  • carbohydrate 46.8 g
  • fiber 10.5 g
  • cholesterol 53 mg
  • iron 8.9 mg
  • sodium 1261 mg
  • calcium 264 mg

How to Make It

  1. Preheat broiler.

  2. Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.

  3. Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.

  4. Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.

  5. Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.