Recipe

Hot and sour fish soup

Dec 27, 2013 1:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Hot and sour fish soup
  • 200克玻璃啊r bean thread vermicelli noodles
  • 2 cup (500ml) chicken stock
  • 2 cup water
  • 1 lemongrass stalk, thinly sliced
  • 2 eschalots, sliced
  • 2 kaffir lime leaves
  • 2 dried birdseye chillies
  • 4 thin slices of galangal
  • 1 bunch coriander, roots and leaves well washed
  • 500 gram firm white fish such as ling or hapuku, cut into 4cm chunks
  • 150克朴蘑蘑菇,削减了
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 birdseye chilli, thinly sliced, to serve

Method

Hot and sour fish soup
  • 1
    Place noodles in a bowl and cover with cold water. Soak for 10 minutes. Drain and set aside.
  • 2
    In a saucepan, Place chicken stock, water, lemongrass, eschalot, lime leaves, dried chilli, galangal and coriander roots on high heat. Bring to boil. Reduce heat to low and simmer 10 minutes. Add noodles for last 2 minutes of cooking.
  • 3
    Add fish and mushrooms and cook for another 3-4 minutes, until just cooked. Add fish sauce, lime juice and brown sugar to taste. Serve garnished with coriander leaves and fresh chilli.

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