coriander and fish soup
2 min readFans of coriander will love the fresh and cleansing flavour of this super-quick gwun-style (boiled)soup. It’s the perfect light broth to serve before a sharing meal and it makes a great base for a light lunch, too. The very first meal that our little brother Justin learned to cook was coriander soup with thin egg noodles thrown in. It’s still one of his favourite go-tomeals today, so as long as Dad keeps steady supply of coriander in the garden, Mum can rest assured that Justin will never go hungry.
Serves 4230g white fish fillet, such as haddock or cod, thinly sliced 2 slices ginger, cut into matchsticks 2 tsp cornflour 1 tsp vegetable oil 1.2 litres chicken stock 140g fresh coriander tsp ground white pepper 12 tsp granulated sugar 1 tsp salt 240g egg noodles, see tip (optional) add an exotic(see here) 60g ji jook (dried bean curd).
1 Mix the fish, ginger, cornflour, oil and a pinch of salt together in a small bowl, then set aside. If you are adding an exotic, soak the ji jook in hot water for 20 minutes, then drain and finely slice.
2 Bring the chicken stock to a rolling boil in a saucepan. Add the coriander and ji jook, if using, and boil vigorously for 3 minutes. With the soup still boiling, stir in the fish and gwun(boil) for a fur-ther minute, stirring to loosen up the fish flakes.
Season the soup with the pepper, sugar and salt. Serve in bowls with cooked egg noodles if you wish.
If you wish to add egg noodles, cook these separately in a pan of boiling water before adding them to the soup-this way the starch from the noodles won’t make the soup gloopy.
