Asian Maple Fish Soup
Soups
Created by
Stéphanie Côté
Nutritionist
Preparation Time:
Cooking Time:
Featuring
Maple Water
4 portions
Metric
Imperial
Ingredients
- 1 tbsp canola oil
- 1 small container mushrooms, sliced
- 2 green onions, sliced into small rounds
- 1 piece fresh ginger, about 3 cm (1 in), minced or grated
- 2 tbsp red curry paste
- 1 stalk lemongrass, cut into two
- 3 cups chicken broth
- 2 cups maple water
- 1/2 tbsp fish sauce
- 3 kaffir lime leaves (or zest of lime)
- 4 fillets (454 g – 1 lb) haddock (or other white fish), cut into cubes
- To serve and garnish (optional): fresh cilantro, more green onions, lime wedges
Method
- Heat the oil in a large saucepan over medium-high heat and sauté the mushrooms and green onions for 5 minutes, until softened.
- Add the ginger, curry paste, and lemongrass, cooking for another minute.
- Stir in the chicken broth, maple water, fish sauce, and lime leaves, then bring to the boil. Reduce heat and cover, leaving to simmer 10 minutes.
- Add the fish and simmer another 3 minutes, or until it’s cooked.
- Remove the lemongrass.
- Ladle soup into bowls, garnish with fresh cilantro and green onions, and serve with lime wedges.
VARIATION: Make it a meal by adding rice vermicelli at the same time as the fish.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
