Thai style fish soup
26/7/2009
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Ingredients
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| 50 g | Tom yum paste |
| 1 Ltr | Chicken stock |
| 125 g | Egg noodles |
| 400 g | Fish fillets |
| 12 | Raw prawn cutlets |
| 1 cup | Mung bean sprouts |
| ½ cup | Coriander leaves |
| 3 | Spring onions |
Directions
- Heat Tom Yum paste in a saucepan over a medium heat for 1 minute. Add stock and bring to the boil.
- Add noodles and cook for 3 minutes, stirring to break up bunches.
- Add white fish fillets, chopped into 3cm chunks and prawn cutlets and cook for 2-3 minutes until opaque.
- Divide soup between 4 bowls and top with sprouts, coriander leaves and sliced spring onions.
Wine Match
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