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.
For more recipes, refer to the The Healthy Heart Miracle book.