Quite similar to the beef soup recipe on page 145, except at the outset, when shallots are browned to give the soup a little extra color and complexity.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a saucepan large enough to contain all the ingredients and turn the heat to medium. A minute later, add the shallot and cook, stirring occasionally, adjusting the heat to prevent burning, until golden brown, about 10 minutes.
Step 2
Add all but 1/4 cup of the stock and turn the heat to medium-high. When it begins to steam, add the soy sauce, pepper, peas, and fish and cook at a gentle simmer (adjust the heat as necessary), stirring occasionally, until the peas are tender and the fish falling apart, 5 to 10 minutes. Mix the remaining 1/4 cup stock with the cornstarch in a small bowl.
Step 3
Drizzle in the egg whites, stirring constantly with a whisk or chopsticks. Stir in the cornstarch mixture. When the soup thickens, stir in the cilantro. Taste and add more pepper or soy sauce if you like and salt if necessary. Serve immediately.
