Fish and Noodle Soup Recipe

Fish and Noodle Soup Recipe

Ingredients :

200 g dried rice vermicelli

2 ham steaks, diced

1 tablespoon cooking oil

2.5 cm piece fresh ginger, grated

2 small red chilies, seeded and chopped finely

5 scallions, chopped

3 1/2 cups coconut milk

2 tablespoons fish sauce

2 tablespoons tomato paste

500 g firm white fish fillets, cubed

150 g snake beans, chopped

180 g bean sprouts, trimmed

1 cup fresh mint

1/2 cup unsalted roasted peanuts

 

Method :

Boil a pot of water and soak the vermicelli in the boiling water for 5 minutes to soften, then drain well. Heat a wok with the cooking oil and cook the chili, scallions and ginger 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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