.jpg)
4 Serves
59 Mins
23 g
68 g
20 g
Heat the olive oil in a large stock pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Lemongrass
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
151 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
959 mg / 4,700 mgSodium
1600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until softened and fragrant.
Incorporate the fish fillets into the pot, cooking until they begin to flake, then add the vegetable broth and water to create the soup base.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 30 minutes to allow the flavors to meld.
Season the broth with salt and black pepper to taste before serving hot over prepared noodles.
Banana stem
Turmeric Powder
Onion
Minced Garlic
Fish fillet
Vegetable Broth
Water
Fish Sauce
Salt
Black Pepper
Rice Vermicelli Noodles
Vitamin A
428 µg / 900 µgVitamin C
73 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
151 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
959 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
7
g35
g16
g
Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g