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December 24, 2020 – 1:14 pm | One Comment | 3,976 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » 2-star, Confinement Soups, Savoury, Seafood, Soups, Soups for Children, Taste, Vegetables

Orange Vegetable Fish Soup

Submitted by on September 28, 2009 – 12:01 pm7 Comments | 81,680 views

Soup Name:  Orange Vegetable Fish Soup
Traditional Chinese Name: 湯 (yú tāng)


This is one of my favourite soups.  It’s really called the 5-orange ingredient fish soup because all you need are 5 ingredients (for which most of them are orange-coloured)- but for the sake of making it sound nice, I’ve renamed it.  This soup is YUMMY.  It is ideal for children, it’s packed with beta-carotenes and it’s all 100% natural ingredients.  The longer you boil it (or the smaller you make the pumpkin pieces), the thicker the soup.  I like my pumpkin pieces soft and intact, so I keep the pumpkin pieces very large.

What Ingredients are required?

2 fresh Grass Carp fish tails
1 medium-sized fresh japanese pumpkin
3 large carrots
1 large fresh onion
2 slices of fresh ginger
2-3 litres of water
1 tsp of salt to marinate your fish
1 tsp of oil to fry your fish

How do I prepare it?

 Any benefits?

  • Excellent low calorie soup with high dietary fiber.
  • It is mild enough for children and extremely easy to make.
  • High beta-carotene content

Any precautions?

  • Use a soup bag to avoid disintegration of fish and bones – which can be potentially dangerous to children
  1. After the fish is cleaned, wipe the fish with paper towels or a cloth to remove excess water
  2. Cover the fish with a small amount of salt (inside and out)
  3. Let it sit for an hour and then drain any water
  4. Peel and cut all the vegetables
  5. Start boiling your soup water
  6. In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned)
  7. Put the fish into a soup bag and add to water
  8. Add all ingredients together into the boiling water
  9. Boil for 30 minutes on high heat, reduce to summer for another 2-3 hours (or use internal cooker)
  10. Serve!


  • mac says:

    This soup looks yummy, I’ll have to try it someday, thanks for sharing.

  • cyn says:

    hi there..can i freeze this fish as stock..I understand old folks mentioned some kind of vegetables cannot be stored overnight as there will be ‘wind’.I remembering them mention onion,carrot and cabbage. Is it true?? I intend to try to freeze these for my kids 3 and 5 yrs old…

  • I don’t even know how I stopped up here, however I assumed this post was good. I do not know who you might be but certainly you are going to a famous blogger for those who aren’t already 😉 Cheers!

  • lilacs says:

    I don’t have pumpkin on hand….can I use the orange flesh yams? Thanks!

  • LadyTong says:

    Dear lilics, yes, yams go with fish soup just as good! I’ve got a few variations of yams + fish soup (I think), but you can definitely mix it up amongst the orange fleshy types of vegetables! G’luck, Lisa

  • Allan says:

    I can use salmon head and bones instead of grass carp?

  • LadyTong says:

    Dear Allan, yes you can also use salmon head and bones as well. Just be sure to pan fry both in a bit of oil and ginger first to eliminate the “fishy” flavours, but also make it more fragrant in the soup. I’d be interested to hear how the soup went and tasted. Salmon is a common ingredient in Japanese soups, so it’s perfect! Lisa

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