- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 322
- Fat Content: 7g
- Saturated Fat Content: 1g
- Carbohydrate Content: 39g
- Sugar Content: 1g
- Fiber Content: 1g
- Protein Content: 29g
- Sodium Content: 3.46g
Hot & sour fish soup
Ingredients
- coriander-seed - 1 tsp coriander seeds
- ginger - small piece ginger or galangal, sliced
- fish-stock - 850ml chicken or fish stock
- rice-noodle - 175g thin rice noodles
- fish-sauce - 2 tbsp fish sauce
- red-chilli - 2 fat red chillies, deseeded and thinly sliced
- garlic-clove - 3 garlic cloves, thinly sliced
- tiger-prawn - 300g raw, tail-on tiger prawns
- salmon-fillet - 200g/7oz skinless salmon fillet, cut into small cubes
- spring-onion - 4 spring onions, chopped
- coriander - handful coriander leaves
- mint - handful mint leaves, torn
- lime - juice 2 limes
Instructions
- 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.
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.
Add to Favourites
