- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- small piece ginger or galangal, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 850ml chicken or fish stock
- 175g thin rice noodles
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 fat red chilli, 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 onion, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful coriander leaves
- handful mint leaves, torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 2 limes
The same shape, but smaller than…
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.
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.
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.