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.

Recipe «Floating market fish soup» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.