Floating market fish soup

Готовим Fish Floating market fish soup

Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
  2. Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
  3. Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
  4. Divide among warm bowls. Scatter with herbs and serve with lime wedges.

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600g white fish fillets
100g bean thread vermicelli
2 lemongrass stems
1.2 litres chicken stock
3 eschalots, finely sliced
1 long red chilli, sliced
2 tbsp tamarind puree
2 tbsp fish sauce
1 tbsp sugar
100g bean sprouts
2 tomatoes, chopped
Small handful of Thai basil and coriander leaves
1 lime, quartered

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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