While split pea soup is my grandmother’s specialty, this soup is my mom’s. She tried something similar to this at a restaurant one time and recreated the dish at home.
The base is a shrimp stock — yes that means you need to collect raw shrimp skins in your freezer and then boil and simmer them — this might sound strange and unappetizing but it truly provides the depth of flavor in this soup.
Do not even think about skipping this step. Watercress is key too – it provides the refreshing touch. For the longest time I couldn’t find it at Giant but then one perfect day it suddenly appeared and so I quickly rushed to make this soup. Quick to make, and light, yet full of Asian flavors.
Asian Fish Soup full of lemongrass and ginger flavors flavored with shrimp stock with an added crunch from fresh watercress
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 handfuls shrimp shells
- 1/2 pound cod (or other white fish), cut into 1 inch pieces.
- handful watercress, ripped into smaller pieces
- 1 tablespoon
- dried lemongrass (not the powder kind)
- 1 inch piece of ginger, cut into matchsticks
- 5 tablespoons fish sauce ( Three Crabs is the best )
- 1/2 lime juiced
- 1 teaspoon chili garlic sauce (or 1 small diced red chili pepper)
- 6 ounces lo mein noodles
- Add shrimp shells and 2 liters water to a pot. Bring to a boil, reduce heat and simmer for 15 minutes.
- In a separate pot cook lo mein noodles according to package directions, drain, and rinse with cold water to stop the cooking process.
- Using a slotted spoon remove shrimp shells from the soup and discard them. Add fish sauce, chili garlic sauce, lime juice, dried lemongrass and ginger. Cook for a few minutes, then add cod, bring to a boil, reduce heat and continue to cook until fish is cooked through.
- Add lo mein noodles to a bowl, ladle in the soup, and top generously with watercress.