Name: Hot & sour fish soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Hot & sour fish soup

1. 1 tsp coriander seeds

2. small piece ginger or galangal, sliced

3. 850ml chicken or fish stock

4. 175g thin rice noodles

5. 2 tbsp fish sauce

6. 2 fat red chillies , deseeded and thinly sliced

7. 3 garlic cloves , thinly sliced

8. 300g raw, tail-on tiger prawns

9. 200g/7oz skinless salmon fillet , cut into small cubes

10. 4 spring onions , chopped

11. handful coriander leaves

12. handful mint leaves , torn

13. juice 2 limes

How to cook deliciously - Hot & sour fish soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.