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Thai fish noodle soup
Thai fish noodle soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 1/2 bunch fresh coriander
  • 4 egg tomatoes, diced
  • 2 lemon grass stems, pale section only, thinly sliced
  • 4 green shallots, chopped
  • 2 garlic cloves, peeled
  • 2 small fresh red chillies, halved
  • 1 tsp grated fresh ginger
  • 1.5 litres (6 cups) water
  • 100g dried flat rice noodles
  • 52.50 gm light soy sauce
  • 250g boneless flathead fish fillets or ling fish fillets, cut into thin strips
  • 2 limes, juiced, to taste
Instructions:
  • Separate the coriander leaves from the stems, setting aside the leaves for later use. Wash the coriander roots and stems, then mix them with tomatoes, lemongrass, green shallots, garlic, chilies, ginger, and water in a large saucepan.
  • Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer uncovered for 45 minutes.
  • Pass the mixture through a fine sieve, using a wooden spoon to press out all the vibrant flavors from the vegetables. Remove the vegetables, transfer the strained broth to a large saucepan, and bring it to a boil over medium heat.
  • Place the noodles into the boiling broth. Stir in the light soy sauce and fish, then simmer for 2-3 minutes until the fish is cooked. Remove from heat, mix in lime juice to suit your taste. Adjust seasoning, then serve right away, garnished with the coriander leaves.

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