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Soups, especially clear soups or broth, are a favourite of mine. Most times they’re made with boiling meat bones or ribs and then adding in vegetables and meat or fish to cook together for a few minutes longer before serving. Sometimes, the leftover soup is used to make congee or rice porridge (chinese-style).

This is a quick meal, using ready-made soup base by Lee Kum Kee.


Serves 2

Ingredients:

  • 1 packet Lee Kum Kee soup base  (I used LKK Fish & Coriander)
  • 2 pcs white fish fillet  (I used frozen tilapia fillets)
  • 1.5 l hot boiling water
  • 250 g mixed vegetables (I used mixed Italian frozen vegetables)

Preparation:

  1. Boil water in water cooker.
  2. Put in a deep pot, the mixed vegetables, soupbase and some hot water. Carefully mix all.
  3. Add in fish fillet and top up with the rest of hotwater. Bring all to a boil on medium high heat and let it simmer with lid on for abt. 8-10 mins till fish is cooked but not overcooked.
  4. Serve immediately with white rice or you can even add some soup pasta in at (2).

 

It’s simple, healthy and filling warm food.. 🙂

 



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