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Seafood Bee Hoon Soup Recipe

I really like making my own fish or assorted seafood soup at home because I can use a fish of my choice (most of the time cod as it’s not fishy) and top with as much ingredients as I want to make it into a hearty, wholesome yet very healthy meal. All we need is a very good chicken stock (preferably fresh than store-bought as the latter contains a lot of sodium) and it is a breeze to turn this Seafood Bee Hoon Soup Recipe into a quick and easy weeknight dinner. Perfect for the busy and health-conscious cook. Enjoy!

Seafood Bee Hoon Soup Recipe

Seafood Bee Hoon Soup Recipe

Ingredients (serves 3)
500g thick bee hoon (rice vermicelli) or a noodle of your choice
10 medium to large sized prawns, shells removed with tail intact & deveined
1 squid, sliced & scored criss-cross
150g cod fillet, sliced
1 block silken tofu, cut into cubes
2 tomatoes, quartered
5 cups fresh chicken stock
salt to taste if required
handful of chinese lettuce leaves
coriander leaves as garnish

Instructions
1. Blanch the bee hoon in hot boiling water for a minute. Drain and divide into 3 bowls lined with chinese lettuce leaves at the bottom.
2. Bring the chicken stock to a boil. Add the prawns, squid, cod, tofu and tomatoes and allow to simmer for 5 minutes till the seafood is all cooked. Season with salt if required.
3. Pour the hot soup over the bee hoon and arrange the ingredients on top.
4. Garnish with coriander and serve.

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