This traditional Asian frog-leg soup is full of unexpected flavors.
Servings: 4 people
- 1 tbs oil
- 1 small onion
- 2-3 garlic cloves
- 2 in ginger
- 1 tbs fish sauce
- 2 cups water
- 4 frog legs
- 1/2 bunch spinach
- 1 chayote
- salt and pepper to taste
In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring regularly, until limp and aromatic. Add fish sauce and cook for about 1 to 2 minutes.
Add water and bring to a boil. Add frog legs. Lower heat, cover and cook for about 10 minutes or until frog legs are tender.
Add chayote and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt
and pepper to taste.
Add spinach, turn off heat and cover to allow spinach to
cook in leftover heat. Serve hot.
Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 396mg | Potassium: 331mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3985IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg