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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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