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225 g
1.2 liters
4-5
6
1
3
1 teaspoon
1 tablespoon
1/4 teaspoon
15
1 teaspoon
1 teaspoon
3 tablespoons
225 g |
whole fish, such as trout
fish or chicken stock
dried chilies, cored, seeded and chopped
shallots, chopped
stalk lemon grass, chopped
slices galangal, chopped
shrimp paste
paprika
ground turmeric
fresh mint leaves
brown sugar
vegetable oil
tamarind paste
rice vermicelli
salt |
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Method :
In a saucepan, put fish and stock. Cover and simmer for 15 minutes. Lift fish from pan. When cool enough to handle, remove
flesh from skin and bones. Return bones to pan and simmer
gently, uncovered for 15 minutes, then strain. Mash fish. Put chilies and 4 tablespoons hot
water in a blender and soak for 10 minutes.
Add shallots,
lemon grass, galangal, shrimp paste, paprika and turmeric. Mix to a smooth paste. Add to pan with strained stock. Add mint, sugar, oil, tamarind and
225 ml water. Simmer, uncovered for 15 minutes. Add fish and simmer for 30
minutes. Soak noodles in hot water for 15
minutes until soft; drain. Cook in boiling salted water for 1
minute; drain. Put in warmed soup bowl.
Serves 3-4
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