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Vietnamese Fisherman's Soup I
The Vietnamese know how to combine sweet and tart flavors for perfect low- fat soups. I
love this so much that I want you to try two different versions.
4 cups fish stock
2 T. lemon or lime juice
2 T. sugar
2 large cloves roasted garlic
1 T. fish sauce
1 onion, sliced
1 carrot, grated
1 can water chestnuts, sliced
1/4 lb. shrimp, peeled and sliced in half lengthwise
1/4 lb. haddock fillet or any firm white fish, cut in 1" chunks
1 tomato, diced
1 cup bean sprouts
2 T. chopped cilantro
1 hot green chile, seeded and sliced
Bring the fish stock, lemon or lime juice, sugar, garlic and fish sauce to a boil. Add
the onion, carrot and water chestnuts and simmer 15 minutes. Add the shrimp and fish; cook
2-3 minutes or until the shrimp is pink and the fish is firm. Stir in the remaining
ingredients and serve immediately.
4-6 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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