Hot & sour fish soup

Name: Hot & sour fish soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tsp coriander seeds; small piece ginger or galangal, sliced; 850ml chicken or fish stock; 175g thin rice noodles; 2 tbsp fish sauce; 2 fat red chillies , deseeded 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

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $12.29 /serving

Author : James Martin

asia asian broth

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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