Hot and sour fish soup
1 tsp coriander seeds
small piece ginger or galangal, sliced
850ml chicken or fish stock
175g thin rice noodles
2 tbsp fish sauce
2 fat red chillies, deseeded and thinly sliced
3 garlic cloves, thinly sliced
300g raw, tail-on tiger prawns
200g/7oz skinless salmon fillet, cut into small cubes
4 spring onions, chopped
handful coriander leaves
handful mint leaves , torn
juice 2 limes
- STEP 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.
- STEP 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.
- STEP 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.
