RCI-ND.004.0014.001
Fish and Noodle Soup
Fish and Noodle Soup from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 200 g
- 1 tablespoon
- .5 cm piece fresh ginger2 unitgrated
- red chilies3 smallseeded and finely chopped
- spring onions4 unitchopped
- 3½ cups
- 2 tablespoons
- 2 tablespoons
- 500 g
- ham steaks2 unitdiced
- snake beans150 gchopped
- bean sprouts180 gtrimmed
- 1 cup
- ½ cup
Method
1
Soak the dried rice vermicelli in room temperature water for 15-20 minutes until softened, then drain and set aside.
2
Heat the cooking oil in a large pot or soup pot over medium heat, then add the grated ginger and finely chopped red chilies, stirring constantly for 1-2 minutes until fragrant.
3
Stir in the tomato paste and cook for 1 minute to caramelize slightly, then pour in the coconut milk while stirring to combine.
4
Add the fish sauce and bring the broth to a gentle simmer over medium heat.
2 minutes
5
Add the cubed white fish fillets and diced ham steaks to the simmering broth, then cook for 3-4 minutes until the fish is just cooked through and opaque.
6
Stir in the chopped snake beans and simmer for 2 minutes until just tender-crisp.
7
Divide the softened rice vermicelli among four serving bowls.
8
Ladle the hot fish and broth mixture over the vermicelli in each bowl, ensuring even distribution of fish, ham, and snake beans.
9
Top each bowl with a generous portion of bean sprouts and fresh mint leaves.
10
Sprinkle the unsalted roasted peanuts over the top of each bowl and garnish with the chopped spring onions as a final seasoning element.