Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-45.jpg)
Ingredients
- 350g Kimball Mushroom Spaghetti Sauce
- 500g spanish mackerel, boiled with
- 750ml water, deboned & broken-up into small pieces)
- 750ml fish stock
- 1 red onion, blended
- 2 cloves garlic, blended
- 60ml Kimball Chili Sauce
- 5 stalks daun kesum
- 1 bunga kantan, quartered
- 400g Kimball Angel Hair, cooked as per instruction on packaging
- For Garnishing
- Hard-boiled eggs
- Cucumber
- Red chilies
- Limes
Method
- Combine Kimball Mushroom Spaghetti Sauce, fish, fish stock, red onion, garlic, Kimball Chili Sauce, daun kesum and bunga kantan.
- Bring to the boil then simmer for 5 minutes.
- Season to taste with salt and sugar.
- Serve thick soup with Kimball Angel Hair and condiments.