Thai Fish Noodle Soup

The ingredient of Thai Fish Noodle Soup

• 1 2 bunch fresh coriander
• 4 egg tomatoes diced
• 2 lemon grass stems pale section only thinly sliced
• 4 green shallots chopped
• 2 garlic cloves peeled
• 2 small fresh red chillies halved
• 1 teaspoon grated fresh ginger
• 1 5 litres 6 cups water
• 100g dried flat rice noodles
• 2 1 2 tablespoons light soy sauce
• 250g boneless flathead fish fillets or ling fish fillets cut into thin strips
• 2 limes juiced to taste

The Instruction of thai fish noodle soup

• remove the coriander leaves from the stems reserve the leaves for garnish wash the coriander roots and stems and combine with the tomatoes lemon grass green shallots garlic chillies ginger and water in a large saucepan
• bring to the boil over medium high heat reduce heat to medium low and simmer uncovered for 45 minutes
• strain the mixture through a fine sieve pushing down with a wooden spoon to extract maximum colour and flavour from the vegetables discard the vegetables place the strained broth into a large saucepan and bring to the boil over medium heat
• add the noodles and return the broth to the boil add the light soy sauce and fish and simmer gently for 2 3 minutes or until the fish is just cooked remove from the heat stir through lime juice to taste check seasoning and serve immediately sprinkled with the reserved coriander leaves

Nutritions of Thai Fish Noodle Soup

fatContent: 178 772 calories
saturatedFatContent: 1 grams fat
carbohydrateContent: n a
sugarContent: 24 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 32 milligrams cholesterol