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Ingredients
2 Tablespoons peanut oil or neutral oil like corn or canola
1/2 Cup shallots, peeled & chopped
6 Cups chicken stock
3 Tablespoons soy sauce, or to taste
1 Teaspoon ground pepper
1 Cup frozen peas
3/8 to 1 Pound plain white fish fillets, like flounder, roughly chopped
2 Tablespoons cornstarch
2 Egg whites, lightly beaten
1 Cup fresh cilantro leaves, chopped
Salt
Instructions
Put oil in a saucepan large enough to hold all ingredients, and turn heat to medium. A minute later add shallots. Cook about 10 minutes, stirring occasionally until they are golden brown, adjusting heat so they do not burn.
Add all but 1/4 cup of stock, and turn heat to medium-high. When contents begin to steam, add soy sauce, pepper, peas and fish, and cook at a gentle simmer (adjust heat as necessary), stirring occasionally, until peas are tender and fish is falling apart, 5 to 10 minutes. In a small bowl, mix 1/4 cup of stock with cornstarch.
Drizzle egg whites into saucepan, stirring constantly with a whisk or a pair of chopsticks. Stir in cornstarch mixture. When soup thickens, stir in cilantro. Taste, and add more pepper or soy sauce if you like and salt if necessary. Serve immediately.