Name: Hot & sour fish soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 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

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Hot & sour fish soup

Hot & sour fish soup

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.34 ratingsRate

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James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

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Prawn filo wraps

A star rating of 4.5 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal322
fat7g

low
saturates1g
carbs39g
sugars1g
fibre1g
protein29g
salt3.46g

Method

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.

Recipe from Good Food magazine, November 2011

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A star rating of 4.8 out of 5.34 ratings

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