Fish Noodle Soup Recipe

Number of serving: 4

Preparing time: 15 minutes

Cooking time: 20 minutes

Ingredient A:
200g (6t/2 oz) rice vermicelli
1 tablespoon oil
180 g (Sop) bean sprouts
1 cup (20 g/ 2/3 oz) fresh mint
cup (80 g / 1/3 oz) unsalted peanuts

Ingredient B:
1 piece grated fresh ginger, (size 2.5 cm / 1 inch)
2 red chilies, thinly chopped
5 scallions, chopped

Ingredient C:
3 cups (875 ml/28 fl oz) Coconut milk
1 tablespoons fish sauce
1 tablespoons tomato paste (unsalted, concentrated)

Ingredient D:
500 g (1 lb) white fish fillets, cut to bite sie
2 ham steaks, minced
150g (5oz) snake beans, chopped

Cover the vermicelli in boiling water for 5 minutes; drain and put on a big bowl. Heat the oil in a pan over medium heat, add ingredient B and stir for 3 minutes. Add in ingredient C, cover and simmer for 12 minutes. Put in the ingredient D and simmer for 8 minutes, or until the fish is just cook. Add bean sprouts and mint on top of vermicelli, followed by the soup, garnish with peanuts.

More Low Salt Recipes