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Floating market fish soup
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Savor this delightful Asian dish for a refreshing and satisfying meal.
Ingredients:
  • 600g white fish fillets (such as blue-eye or snapper)
  • 100g bean thread vermicelli (glass noodles)
  • 2 lemongrass stems
  • 1.2 litres chicken style liquid stock
  • 3 eschalots, finely sliced
  • 1 long red chilli, sliced
  • 40.00 ml tamarind puree (see Notes)
  • 48.80 gm fish sauce
  • 18.00 gm sugar
  • 100g bean sprouts
  • 2 tomatoes, chopped
  • Small handful of Thai basil (or mint: see Notes)
  • Small handful fresh coriander
  • 1 lime, quartered
Instructions:
  • Cut the fish into irresistible bite-sized chunks and season with a sprinkle of salt and pepper. Place the noodles in a bowl, cover them with boiling water, let sit for 4 minutes, and then drain.
  • Prepare the lemongrass by trimming it to the tender white part and slicing it finely. Combine the stock, eschalot, chili, tamarind, and lemongrass in a pan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 10 minutes.
  • Gently fold in the fish, fish sauce, and sugar. Cover and let it simmer over medium-high heat for 5 minutes. Then, add in the sprouts, noodles, and tomatoes. Continue to simmer for 1 more minute until everything is heated through.
  • Portion into warm bowls, then sprinkle with fresh herbs and garnish with lime wedges before serving.

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