Thai Fish-and-Noodle Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com