Hot & Sour Bamboo Soup
A fabulous Asian inspired hot and sour bamboo soup with garlic, ginger, chilies, limes and tender white fish.
Servings: 4
Ingredients
The Soup
- 16 ounces of white fish
- 16 ounces of freshly pickled bamboo or a 600 gram package of pickled bamboo
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, finely minced
- 1 inch of fresh ginger, grated
- 6 cups of water
- 2 teaspoons of salt
- 3 teaspoons of chicken bouillon
- 1 tablespoon of fish sauce
- 2 tablespoons of cane sugar
- a big pinch of black or white pepper
- 1 large tomato, sliced
The Garnishes
- fresh lime wedges (to taste)
- Birds Eye Chilies, thinly sliced
- sprouts
- green onions, thinly sliced
- fresh cilantro leaves
Instructions
- Generously season 16 ounces of white fish with salt and pepper and cut into large bite sized pieces. Set aside for now.
- Place a large soup pot over medium heat and add 2 tablespoons of vegetable oil, 4 cloves of finely minced garlic and an inch of freshly grated ginger. Once the oil is warm, cook for 60-90 seconds while stirring consistently.
- Add 6 cups of water and bring to a simmer.
- Once the soup begins to simmer, add 2 teaspoons of salt, 3 teaspoons of chicken bouillon, 1 tablespoon of fish sauce, 2 tablespoons of cane sugar and a big pinch of black or white pepper. Mix to combine and add the seasoned fish and the bamboo.
- Simmer for about 20 minutes and then remove the pot from the heat and add the sliced tomato.
- Ladle the soup into bowls and garnish with sprouts, thinly sliced chilies, green onions, cilantro and fresh lime juice to taste.
- Enjoy with lime wedges and a bowl of rice.