Fish Ball Soup
Ingredients
- 1.5 liters water
- 5 cm fresh ginger, sliced and crushed
- 3 stalks lemongrass, crushed
- 5 kaffir lime leaves
- 6 shrimps, peeled
- 18 fish balls
- 350 grams fillet fish (Snapper, John Dory) diced into slices
- 5 white cabbage, slices
- 12 eye bird chili’s
- Sprinkle of 1 stalk spring onion, sliced
- Salt, pepper and sugar to taste
Method
- Bring water to boil with sliced ginger, lemon grass and kaffir lime leaves. Once boiled add the shrimp
- Add fish ball, seasoning and stir well. Add fish, cabbage, eye bird chili’s and cook for few minutes more. Remove from the heat.
- Ready to serve. Sprinkle with slice spring onion on top
The information contained within this section is for general information purposes only, it should not be considered professional medical advice. Please consult your doctor for specific nutritional needs.
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