Asian Fish Tomato Soup


  • 100g Fish fillet, peeled and de-veined
  • 2 cups Skinny Fish Stock
  • 10 cherry Tomatoes
  • 1 Tbsp Coriander leaves, finely chopped
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1 Tbsp Ginger juice
  • 1 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
  • 1 stalk Lemongrass, bruised
  • juice of 1 Lime
  • ¼ tsp fresh Chili, finely chopped (optional)
  • salt
  • pepper


  1. Heat the Skinny Fish Stock in a pot. Add shallot, garlic, ginger, lemongrass, lime juice, 'soy', salt and pepper to taste. Bring to the boil. Then reduce the heat to a slow simmer for 3 minutes.
  2. Place the fish fillet in the stock together with the tomatoes. Poach for 3 - 5 minutes or until just cooked. Take off the heat.
  3. Remove the lemongrass
  4. Garnish with shallot and fresh coriander leaves and a wedge of lime. Serve immediately