Chilli Fish Soup

chilli fish soup

Chilli Fish Soup

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Servings: 4
Calories: 228


  • 1/2 oz Chinese dried mushrooms
  • 2 tbsp sunflower oil
  • 1 onion sliced
  • 3 1/2 oz mangetout snow peas
  • 3 1/2 oz bamboo shoots
  • 3 tbsp sweet chilli sauce
  • 2 pints fish or vegetable stock
  • 3 tbsp light soy sauce
  • 2 tbsp fresh coriander cilantro, plus extra to garnish
  • 1 lb cod fillet skinned and cubed


  • Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly in a colander. Using a sharp knife, roughly chop the mushrooms.
  • Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.
  • Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.
  • Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.
  • Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.
Calories: 228 kcal
Carbohydrates: 15 g
Protein: 23 g
Fat: 8g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 1893 mg
Potassium: 619 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 836 IU
Vitamin C: 18 mg
Calcium: 40 mg
Iron: 1 mg
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