Fish Cabbage Soup


  • 100g white Fish fillet, cut into pieces (can be substituted with shrimp/prawns)
  • 2 ½ cups Skinny Fish Stock
  • 1 stalk Lemongrass, bruised
  • 1 Shallot, halved and cut diagonally
  • 1 clove Garlic, minced
  • 2 Tbsp Coriander leaves, chopped
  • 2 cups Cabbage, roughly chopped (can substitute with Spinach or Bok Choy)
  • 2 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
  • 1 tsp Ginger juice
  • juice of 1 Lime
  • salt
  • pepper


  1. Place the Skinny Fish Stock in a pot with the lemongrass and bring to the boil
  2. Add the cabbage, ‘soy’, garlic, shallot and ginger juice
  3. Reduce the heat to a simmer and cook for 2 – 5 minutes
  4. Add the fish and coriander. Cook for a further 2 minutes
  5. Remove from heat. Add lime juice, extra ‘soy’
  6. Season to taste and garnish with coriander leaves
  7. Serve hot

 NOTE: Seafood continues to cook a little after taken off the heat, especially in a hot soup. Be careful not to over cook it.