Description
Packed with protein rich ingredients and served in a savory and fragrant broth, this delicious fish ball soup has the classic Southeast Asian flavor profile that everyone loves.
Ingredients
Units
Scale
- 4 cups low sodium chicken broth
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1 thumbsize ginger, peeled and finely chopped
- 2 regular bok choy or 4 small bok choy, chopped
- 6 ounces fish balls
- 6 ounces firm tofu, drained and sliced into bite size cubes
- 10 basil leaves, chopped
- 1 fresh Thai chili, chopped - skip it if you don’t like it spicy
Instructions
- Make the broth. Add the broth, soy sauce, oyster sauce, and ginger to a pot and bring to a boil.
- Add the other ingredients. Turn the heat down and add the bok choy, fish balls, and tofu. Simmer for 5 minutes.
- Serve. Turn the heat off and ladle the soup into bowls. Serve with basil and chili.
Notes
Storage: Save the soup in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 5.1g
- Sodium: 632mg
- Fat: 17g
- Saturated Fat: 1.6g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 10.8g
- Fiber: 2.5g
- Protein: 26.9g
- Cholesterol: 11.9mg
