I was looking amongst my low fat Thai recipes for a spicy and delicious soup, and I came across a hot and sour Thai soup that can blow your socks off if you're not careful.
If you don't like your soup too spicy, then you can tone it down by reducing the amount of spices you put in it... but that would be a shame because even a low fat Thai recipe has to have a bit of a kick in terms of spice (why would you call it "hot and sour Thai soup" otherwise?).
4 oz (72 g) regular long-grain rice
5 cups low-sodium chicken broth
2 large Thai red or green chilis, seeded, deveined and
3 Tbsp rice wine vinegar
1 Tbsp fresh lime juice
Pinch granulated sugar
2 cups julienned Japanese white radish (a.k.a. pared daikon, which you can find in Asian food shops)
1 pound 4 ounces (half a kilo) of sea bass fillets, cut into 3/4" strips
3 Tbsp minced fresh cilantro
This is what you do
Boil 1 1/2 cups water in a medium saucepan, and add the rice.
Lower the heat and simmer covered for about 15 minutes (till the rice
is tender and all the liquid is absorbed).
Remove the rice from the heat, and keep it warm.
Now, in small bowl, mix 2 tablespoons of the broth, the chiles, vinegar, juice and sugar, and set aside.
Then, boil the remaining broth in a large saucepan, and reduce the
heat to low.
Add the Japanese radish and simmer till it goes tender (for about 5 minutes or so).
Now add the fish and the chile mixture; and simmer for about 5 minutes, till the fish flakes easily when tested with a fork.
Stir in the cilantro, and scoop one-fourth of the warm rice into 1/2-cup dry measure, pressing down gently until rice holds together.
Unmold into a shallow soup bowl, and repeat with the rest of rice, and divide the broth mixture evenly over the rice.
There you are! Of all the low fat Thai recipes, this seems to be one of the easiest to prepare... and it's so delicious... you won't believe it's good for you! (but it is... only 4.5 WW pts!).