Vietnamese recipe for 4 people, takes only 30 mins; recipe has coriander seed, ginger, fish stock, rice noodle, fish sauce, red chilli, garlic clove, tiger prawn, salmon fillet, spring onion, coriander, mint and lime.
Hot & sour fish soup
Course: Vietnamese
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: handful coriander leaves
- Garlic Clove: 3 garlic cloves, thinly sliced
- Red Chilli: 2 fat red chillies, deseeded and thinly sliced
- Spring Onion: 4 spring onions, chopped
- Mint: handful mint leaves, torn
- Lime: juice 2 limes
- Salmon Fillet: 200g/7oz skinless salmon fillet, cut into small cubes
- Ginger: small piece ginger or galangal, sliced
- Fish Sauce: 2 tbsp fish sauce
- Coriander Seed: 1 tsp coriander seeds
- Fish Stock: 850ml chicken or fish stock
- Rice Noodle: 175g thin rice noodles
- Tiger Prawn: 300g raw, tail-on tiger prawns
Directions
- Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
- Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
- Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.
