When days are getting colder and shorter, comfort food gets yummier. If I have to tolerate chilly weather, the least I can do is warm myself up with some fats and carbs to keep myself cheerful. But comfort food isn’t always bad. For me, a bowl of steaming soup is the ultimate comfort food, and the good news is that soups are very easy to make healthy.
This hot and sour fish soup was inspired by Jamie Oliver. I’ve chucked out some ingredients (not a fan of lemongrass) and added some others (Sriracha rules), and it never disappoints. The heat is just right, the sourness is perfect, the texture is great and the sweetness is on spot.
To make 2 bowls, you’ll need:
- 2 tbsp of groundnut oil (toasted sesame oil will do, too)
- 4 spring onions, sliced
- 2 garlic cloves, peeled and sliced
- 1 small chilli, sliced
- 1 small piece of ginger, peeled and sliced into matchsticks
- 1.5 litres of hot fish/vegetable stock
- 1 tbsp of fish/oyster sauce
- 2 tbsp of runny honey (more if you like it sweeter)
- 2 tbsp of Sriracha (more if you like it hot)
- juice of 2 limes (more if you like it sourer)
- 400 grammes of mixed fish (I use fish pie mix)
- a tin of chopped tomatoes
- 12-15 cherry tomatoes
- 1/2 bunch of coriander, chopped
- Put a medium saucepan over a medium heat, add oil, then spring onions, garlic, chillies and ginger and saute for a couple of minutes. Pour in the stock, tinned chopped tomatoes and bring to boil;
- Add the fish mix, followed by fish/oyster sauce, runny honey, Sriracha, lime juice. Throw in cherry tomatoes and coriander;
- Reduce the heat and let simmer for at least half an hour, but if you want richer flavours, leave the soup cooking for up to two hours.
If you want the soup to be more filling, add noddles of your choice or serve with some bread.
It only takes 10-15 minutes to prepare all the ingredients and put them in the saucepan, the heat then will do all the magic. Bring on those crispy days!