Hot & Sour Fish Soup
found in Starters - Soup
Nut Free | Dairy Free |
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Prep: 15 minutes
Cook: 30 minutes
Cuisine: Asian
Difficulty:
Moderate
James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs.
Ingredients
- 1 tsp coriander seeds
- 1 stem ginger (pieces), sliced
- 850ml chicken stock
- 175g noodles
- 2 red chillies, deseeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 300g king prawns (raw)
- 200g salmon fillets, cut into small cubes
- 4 spring onions, chopped
- 1 bunch(es) coriander leaves
- 1 bunch(es) mint leaves, torn
- 2 limes, juiced
Directions
1
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.
2
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.
3
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.