Ginger Fish Soup

Servings: 2 | Serving size: 1 1/2 ounces noodles with about 1 1/4 cup soup

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers without the rice noodles. Overcooking rice noodles (or cooking and reheating them) will cause them to shatter. Better to keep the leftover soup and serve it over rice (fresh or leftover) or make the rice noodles fresh.

Place the sesame oil in a saucepan over medium-high heat.

Add the ginger and cook for 1 minute, stirring frequently.

Add the white part of the green onions and cook for 1 minute.

Add the mushrooms and celery and cook for about 3 minutes. Stir frequently.

Add the vegetable stock, carrots, and soy or tamari sauce, stir, and bring to a simmer.

Cook for 10 minutes or until the carrots are barely tender.

While the soup is simmering, place the 4 quarts water in a medium pan and place over high heat.

After the carrots are cooked until slightly tender, add the snow peas, coconut milk, and fish to the soup.

At the same time add the rice noodles to the boiling water in the medium pan.

Simmer the soup, and when it is done, drain the noodles, divide them between two bowls, and serve the soup on top of the noodles.