Thai Fish and Noodle Soup

Tuesday night dinners with Ben has become a bit of a substitute for Ben's Poker night with the boys, and I love it (saves him money and gets me a yummy dinner.) I usually look around blogs and Cooking Light to find a recipe that looks good to us. For some reason I've been trying to make a lot of fish on these Tuesday dinners. I saw Thai Fish and Noodle Soup and instantly sent the link to Ben. He was very excited about it and said "yummmm." That was it, we were making Thai Fish and Noodle Soup. I thought the recipe would be so good because it had all the flavors that Ben and I love but instead of a Spanish or Mexican flavoring it was Thai influenced. We love jalapenos, spinach, lime, asparagus and rice. This soup had all that and more.


But...there was something missing. Ben said he wanted a sauce on the noodles which I kind of agreed with, there was not a lot of soup in this soup and since it is made with water it's really thin with not a lot of flavor. It needed that little extra punch of something, I'm not sure what. But it was good for what it was and very filling. I don't know if I would make it again...I want to be clear it was good, just not great it just needed something more to make it great.

Thai Fish and Noodle Soup

1/4 lbs uncooked pad thai rice noodles
4 cups water
3 tbsp fresh lime juice
2 tbsp diced jalapeno
2 tbsp thin sliced lemon grass
2 tbsp fish sauce
2 tbsp minced fresh ginger
1/2 tsp salt
6 cups sliced mushrooms
2 cups julienne red pepper
1 cup asparagus cut into 1 inch slices
1 cup julienne carrot
4 (4 oz) fillets halibut (we used cod since halibut is out of season)
1/8 tsp salt
1/8 tsp pepper
10 cups chopped spinach
1 1/2 cups thin sliced green onions
1/4 cup chopped cilantro

Preheat your broiler and prep you fish, wash and dry the fish spray your pan with Pam and then place the fish on the pan and coat with 1/8 tsps of salt and pepper.

Place the noodles in a bowl and cover with warm water for 3 minutes and drain.

Meanwhile in a medium sauce pan heat the water through the salt in the above ingredients and bring to a boil. Add in the noodles, mushrooms, red pepper, asparagus and carrot, bring back to a boil then let simmer for 7 minutes.

Put the fish in the oven to cook, will take 6 to 7 minutes depending on thickness of fish, it will turn white and flake easily when cooked through.

Stir in spinach, green onion and cilantro into soup, let cook for a minute until the spinach wilts. Ladle and serve one fillet over a cup of soup.


This will make 4 servings (2 cups of soup and 1 fillet per serving.) Ben and I halved the recipe so that it would be enough for just the two of us. We could not finish the soup. There was a lot and the whole dinner was very filling.

We followed the cooking light recipe, we usually make some changes and we did have to use a different kind of fish but for the most part since we are not familiar with Thai cooking and did not want to make changes that would hurt the flavors in the recipe.

Cooking light had the nutrition facts as 338 calories, 4 grams of fat and 32.7 grams of protein. So a great meal all around. I served the soup with a few rolls (I know they're not Thai inspired but there was nothing in whole foods that I thought would work to keep in the Thai theme.) Both Ben and I like to dip our bread in the soup.

This meal defiantly warmed our bellies on a cold Tuesday night.