noodle soup with fish, ginger, cilantro, chiles, and lime by food52
A quick lunch filled with protein, and veggies. Getting good veggies in a quick meal is tough to do. I know there isn’t a lot of “going to the office” at this time during the pandemic, but we are will always be looking for a healthy and quick meal that tastes great.
things to note
I added a lot more fish than the recipe called for. I had it on hand. I would recommend 1/2 -1 cup for those used to having protein to make them full.
I used the wrong rice noodle. Whatever I bought was not intended to be cooked this way.
I added half a jalapeno.
If you love a good dose of veggies, add more! I was disappointed I didn’t have more carrots and scallions to toss in.
This isn’t made with a broth as a base, you are relying on ginger, scallions, and soy sauce to bring the umami depth. Because of this, I added about 2 teaspoons of soy sauce.
ingredients
2 ounces rice vermicelli
1 teaspoon grated fresh ginger
2 thinly sliced scallions
1/2 carrot
a few chopped fresh mint and cilantro leaves
1/8 teaspoon soy sauce
1/4 cup fish
1/2 lime
Would I make these again?
Yes, with some modifications: more veggies, more fish, and a different noodle.