Hey foodies,i know when most people think of soups, fish soup is the last idea in their mind but not for Vietnamese people. For them, fish is the order of the day. Ever wondered what comprises of an affordable meal, this recipe is definitely one of those to try out. It has some explosive flavors that will take your breath away and make you satisfied. Try it out, Enjoy and Cook It Again!
Ingredients
- 1 tsp coriander seeds
- small piece ginger, sliced
- 850ml chicken or fish stock
- 175g thin rice noodles
- 2 tbsp fish sauce
- 2 fat red chillies , d-seeded and thinly sliced
- 3 garlic cloves , thinly sliced
- 300g raw, tail-on tiger prawns
- 200g/7oz skinless salmon fillet , cut into small cubes
- 4 spring onions , chopped
- handful coriander leaves
- handful mint leaves , torn
- juice 2 limes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Method
- Put the coriander seeds and ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 minutes. Leave to stand for 10 minutes.
- 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 minutes. Add the prawns and salmon, return to a simmer and cook gently for about 5 minutes 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.
Note: This meal is very low on fat.
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yummy!!!
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