Fish and Noodle Soup
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[edit] Description
[edit] Ingredients
- 200 g-Dried rice vermicelli
- 1 tablespoon-Cooking oil
- 2.5cm piece-fresh ginger, grated
- 3 small-Red chilies, seeded and finely chopped
- 4-Spring onions, chopped
- 3 1/2 cups-coconut milk
- 2 tablespoons-Fish sauce
- 2 tablespoons-tomato paste
- 500 g-Firm white fish fillets, cubed
- 2-Ham steaks, diced
- 150g-Snake Beans, chopped
- 180g-bean sprouts, trimmed
- 1 cup-Fresh mint
- 1/2 cup-Unsalted roasted peanuts
[edit] Directions
- Soak the vermicelli in boiling water for 5 minutes to soften it, drain well.
- Heat the cooking oil in a large, heavy-based pan and cook the ginger, chili and spring Onion for 3 minutes or until golden.
- Stir in the coconut milk, fish sauce and tomato paste, cover and simmer for 10 minutes.
- Add the fish, Ham and snake Beans and simmer for 10 minutes, or until the fish is tender.
- Divide the vermicelli among four bowls and top with bean sprouts and mint. Spoon the soup into the bowls and sprinkle with peanuts.
- Serve while hot.
Categories: Cambodian Recipes | Cambodian Soups | Mint Recipes | Rice vermicelli Recipes | Coconut milk Recipes | Bean sprouts Recipes | Ginger Recipes | Vermicelli Recipes | Tomato Recipes | Water Recipes | Onion Recipes | Ham Recipes | Oil Recipes | Peanut Recipes | Chile leaf Recipes | Fresh Beans Recipes
