Hot & sour fish soup

asia asian broth china chinese soup fragrant hot and sour king prawns oily fish oriental soup rice noodle rice noodles salmon fillet salmon fillets spicy soup sweet and sour thai thailand tiger prawn tiger prawns

N/A

Source

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

Method

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.

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.

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.