Fish soup with noodles

Cambodian cuisine
Lao cuisine
cocina asiatica
Fish soup with noodles
People 4
Portions 4
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prep time
15 min
cooking time
20 min
total time
35 min
prep time
15 min
cooking time
20 min
total time
35 min
  • 200 g of fine rice noodles, dry
  • 1 tablespoon oil
  • 1 piece of 2,5 cm of fresh ginger, grated
  • 3 small red chillies, fine lyanes
  • 4 spring onions, chopped
  • 800 ml coconut milk
  • 2 tablespoons of fish sauce
  • 2 tablespoons of tomato puree
  • 500 g of white fish fillets, dice 2 cm
  • 2 thick slices of lacon, diced
  • 150 g of round green beans, cut into small pieces
  • 2 cups (180 g) of bean sprouts, without the hard ends
  • 1 Cup (20 g) fresh mint leaves
  • 1/2 Cup (80 g) unsalted toasted peanuts
  1. Cook rice noodles in boiling water for 5 minutes; Drain.
  2. Heat the oil in a thick-bottomed casserole and saute the ginger over medium heat, chillies and spring onions during 3 minutes or until the onion is golden brown.
  3. Stir in coconut milk, fish sauce and tomato puree, cover it up and let it cook 10 minutes to fire slow
  4. Add fish and lacon dice and beans and let them cook 10 minutes or until the fish is tender. Spread the noodles into the bowls, throw on the soybean sprouts and the mint. Carefully pour the soup over and sprinkle the roasted peanuts.
  • The broth mixture can be prepared in advance. When you're going to use it, warm it up again briefly. add the fish, lamb and vegetables and follow the signs for the recipe.
  • Variation: fresh egg pasta noodles are a good alternative to fine rice noodles. Hang them in boiling water during 5 minutes, drain them and fix them in bowls.
Recipes easy to https://recetasdecocinafaciles.NET /

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