A warm bowl of Fish Rice Noodle Soup is light, yet very flavorful and is a comforting meal. It’s perfect for a late evening dinner without the excess calories. Moreover, some foodies often get tired of eating chicken and red meat all year round especially after the holiday food festivities. This fish noodle soup recipe is easy and offers a light wholesome feel on a cold winter night.
In Jamaican, traditionally our soups are one-pot meals loaded with starchy food items, vegetables, and meats. Here is my Jamaican-inspired Chicken Vegetable Lentil Soup that you will also find intriguing and enjoyable.
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Easy Homemade Hearty Fish Noodle Soup.
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Easy Low Calorie Fish Rice Noodle Soup
- Aluminum Pot
- Wooden Spoon
- Cutting Board
- 5 pieces Alaskan Pollock Fish Fillets
- 14 oz. Rice Noodles
- 1 Thumb size Fresh Ginger, Sliced
- 4 cups Pumpkin, cubed
- 1 Medium Chocho (chayote)
- 6 Whole Scallion (green onions), sliced
- 2 tbsp. Pimento Seed or All-Spice
- 2 tsp. Dried Thyme Leaves
- 1 Packet Fish Soup Mix
- 5 Cloves Fresh Garlic, Sliced
- 1 Packet Goya Sazon
- 2 tsp. Salt
- 2 tsp. Cilantro, Dried
Let's Prepare The Fish
- In this recipe, I use the Alaskan Pollock Fish Fillets. Pollock is one of my favorite fish because it’s very meaty and has a unique codfish flavor. However, I find fish or even meats with bones add another level of flavor to soups in my opinion. But you may use your favorite fish for this dish.
- This step is optional. Season the Pollock fish fillets with salt, black pepper, and garlic powder. Allow marinating for 1-2 hours or over night in the refrigerator. Even though the fillets will take on the flavors of the soup broth, seasoning the fillets will add more flavor to fish as well as the broth.
- Use a spoon or knife to scoop the seeds from the Pumpkin. You may peel the skin off, but I opted to leave the skin of the pumpkin. They are rich in fiber and add some texture to the soup. Dice pumpkin into ½ - 1-inch cubes. Peel the chocho using a knife or vegetable peeler. It's ok if some of the skin is left on. Cut chayote into ¼ inch thick slices.
- In a medium to large aluminum pot, add 12 cups of water, the cut vegetables, sliced scallion, ginger, garlic and pimento, thyme. I had a few pieces of the leafy part of the celery and these were chopped and also added (optional). Place lid on the pot and bring to boil over high heat.
- Once the soup begins to boil, add the packets of the Fish Soup Mix and the Goya Sazon. Stir with a wooden spoon and allow cooking for 5 minutes. The best thing about soups is that the ingredients such as vegetables do not have to be perfectly cut; you just have to cut and dump.
- After simmering for 5 minutes, gently lay the pollock fish fillets into the hot broth liquid. They will cook for about 5 to 7 minutes. I can not wait for you to smell the aroma from the fish soup that will permeate your house.
- Lastly, add the rice noodles and allow to continue cooking for another 3 minutes. In this recipe, I used the Bun Gao Dong Guang Rice Noodle. There is a picture link above to purchase yours from Amazon Fresh.
- Turn off flame and serve hot or warm. Serves 3-4 people.