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Fish and noodle soup
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
4 people
200 g dried rice vermicelli
2 tbsp oil
2.5 cm fresh ginger, grated
3 small red chillies, finely chopped
4 spring onions, chopped
2 tbsp fish sauce
800 ml coconut milk
2 tbsp tomato paste (puree)
500 g firm white fish fillet cubed
100 g ham steaks diced (2)
150 g snake beans, chopped
180 g bean sprouts
20 g fresh mint leaves
80 g unsalted roasted peanuts
Associated products
RECIPE STEPS
1
Chop chilli, ginger, and spring onions EXPERT – 15 SECS/ SPEED13, or until desired texture, scrape down the side of the metal bowl.
- 2.5 cm fresh ginger, grated
- 3 small red chillies, finely chopped
- 4 spring onions, chopped
Expert
00:15 / 13 / __°C
2
Add oil to the metal bowl
EXPERT – 3 MIN/1A/120 C, cap off cook the ginger, chilli, and spring onions.
Meanwhile, heat coconut milk in a suitable microwave jug until it is hot.
- 2 tbsp oil
- 800 ml coconut milk
Expert
03:00 / 1A / 120°C
3
add the tomato paste and fish sauce into the metal bowl, stir with a silicon spatula, then stir in the heated coconut milk, EXPERT - 10 min/2A/120 C.
- 2 tbsp fish sauce
- 800 ml coconut milk
- 2 tbsp tomato paste (puree)
Expert
10:00 / 2A / 120°C
4
Add the fish, ham and snake beans and simmer for 10 minutes or until the fish is tender. EXPERT - 10 MIN/1A/120 C.
- 500 g firm white fish fillet cubed
- 100 g ham steaks diced (2)
- 150 g snake beans, chopped
Expert
10:00 / 1A / 120°C
5
Soak the vermicelli in boiling water for 5 minutes: drain well or follow the cooking instructions on the packaging.
- 200 g dried rice vermicelli
6
Divide the vermicelli among four bowls and top with bean sprouts and mint. Spoon the soup into the bowls and sprinkle with peanuts
ENJOY!
- 200 g dried rice vermicelli
- 180 g bean sprouts
- 20 g fresh mint leaves
- 80 g unsalted roasted peanuts
Sara Conforto
