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200 g
1 tablespoon
2.5cm piece
3 small
4
3 1/2 cups
2 tablespoons
2 tablespoons
500 g
2
150g
180g
1 cup
1/2 cup |
Dried rice vermicelli
Cooking oil
Fresh ginger, grated
Red chilies, seeded and finely
chopped
Spring onions, chopped
Coconut milk
Fish sauce
Tomato paste (tomato puree,
double concentrate)
Firm white fish fillets, cubed
Ham steaks, diced
Snake beans, chopped
Bean sprouts, trimmed
Fresh mint
Unsalted roasted peanuts |
Method :
- Soak the vermicelli in boiling water for 5 minutes to soften it,
drain well.
- Heat the cooking oil in a large, heavy-based pan and cook the
ginger, chili and spring onion for 3 minutes or until golden.
- Stir in the coconut milk, fish sauce and tomato paste, cover and
simmer for 10 minutes.
- Add the fish, ham and snake beans and simmer for 10 minutes, or
until the fish is tender.
- Divide the vermicelli among four bowls and top with bean sprouts and
mint. Spoon the soup into the bowls and sprinkle with peanuts.
- Serve while hot.
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