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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.