Quick Oriental Fish Soup

Skimp on time, not taste, when you serve this intriguing 20-minute soup.

Makes:
3 servings
Start to Finish:
20 mins
Rate me!


Quick Oriental Fish Soup

Ingredients
12
ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
1
10 3/4 ounce can condensed chicken with rice soup
1 1/2
cups water
2
tablespoons reduced-sodium soy sauce
1/8
teaspoon ground red pepper
1 1/2
cups loose-pack frozen broccoli, red pepper, onions, and mushrooms
1
tablespoon lemon juice

Directions

  1. Thaw fish, if frozen. Rinse fish. Cut into 1/2-inch pieces. Set fish aside.
  2. In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. Add fish to saucepan. Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in lemon juice. Makes 3 main-dish servings.

Nutrition Facts

(Quick Oriental Fish Soup)
    Per serving:
  • 155 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 48 mg chol.,
  • 1152 mg sodium,
  • 10 g carb.,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...