Name: Hot and sour fish soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 200 gram glass or bean thread vermicelli noodles; 2 cup (500ml) chicken stock; 2 cup water; 1 lemongrass stalk, thinly sliced; 2 eschalots, sliced; 2 kaffir lime leaves; 2 dried birdseye chillies; 4 thin slices of galangal; 1 bunch coriander, roots and leaves well washed; 500 gram firm white fish such as ling or hapuku, cut into 4cm chunks; 150 gram enoki mushrooms, trimmed; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon brown sugar; 1 birdseye chilli, thinly sliced, to serve

Hot and sour fish soup

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Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

200 gram glass or bean thread vermicelli noodles

2 cup (500ml) chicken stock

2 cup water

1 lemongrass stalk, thinly sliced

2 eschalots, sliced

2 kaffir lime leaves

2 dried birdseye chillies

4 thin slices of galangal

1 bunch coriander, roots and leaves well washed

500 gram firm white fish such as ling or hapuku, cut into 4cm chunks

150 gram enoki mushrooms, trimmed

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon brown sugar

1 birdseye chilli, thinly sliced, to serve

Method

1.Place noodles in a bowl and cover with cold water. Soak for 10 minutes. Drain and set aside.

2.In a saucepan, Place chicken stock, water, lemongrass, eschalot, lime leaves, dried chilli, galangal and coriander roots on high heat. Bring to boil. Reduce heat to low and simmer 10 minutes. Add noodles for last 2 minutes of cooking.

3.Add fish and mushrooms and cook for another 3-4 minutes, until just cooked. Add fish sauce, lime juice and brown sugar to taste. Serve garnished with coriander leaves and fresh chilli.

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