Snapper, Tomato and Tamarind Noodle Soup Recipe

Snapper, Tomato and Tamarind Noodle Soup Recipes

Ingredients :

8 cups water

2.25 lb red snapper (or other red fish such as mullet)

1 onion, sliced

2 oz tamarind pods

1 tbsp fish sauce

1 tbsp sugar

2 tbsp vegetable oil

2 garlic cloves, finely chopped

2 lemon grass stalks, very finely chopped

4 ripe tomatoes, roughly chopped

2 tbsp yellow bean paste

8 oz rice vermicelli, soaked in warm water until soft

4 oz beansprouts

8-10 basil or mint sprigs

1 oz roasted peanuts, ground

salt and freshly ground black pepper

Method :

Bring the water to the boil in a saucepan. Lower the heat and add the fish and onion, with 1/2 tsp salt. Simmer gently until the fish is cooked through. Remove the fish from the stock; set aside. Add the tamarind, fish sauce and sugar to the stock. Cook for 5 minutes, then strain the stock into a large jug or bowl. Carefully remove all of the bones from the fish, keeping the flesh in big pieces.

Heat the oil in a large frying pan. Add the garlic and lemon grass and fry for a few seconds. Stir in the tomatoes and bean paste. Cook gently for 5-7 minutes, until the tomatoes are soft. Add the stock, bring back to a simmer and adjust the seasoning. Drain the vermicelli. Plunge it into a saucepan of boiling water for a few minutes, drain and divide among individual serving bowls. Add the beansprouts, fish, basil or mint, and sprinkle the ground peanuts on top. Top up each bowl with the hot soup.

Serves 4

Tamarind gives this light, fragrant noodle soup a slightly sour taste.

Wonder what to cook for dinner ?

Subscribe to our newsletter.

Get your hot and spicy's ingredients here

More Hot and Spicy Soup Recipes

Copyright Hot Spicy Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy