Khmer fish curry noodle soup
By Ambra Torelli (www.littlebitesofbeauty.com) GF DF EF
Serves 2 | Prep 20 mins | Cook 50 mins | Calories 513 (per serving)FOR THE FISH GREEN
CURRY BROTH
100g (3½oz) sea bass fillet
10g (¼oz) lemongrass
½ tsp galangal
1 tsp garlic, peeled
1 tsp shallots
a few kaffir lime leaves
10g (¼oz) turmeric
20ml (¾fl oz) gluten-free fish sauce
10g (¼oz) palm sugar
100ml (3½fl oz) gluten-
free fish stock
100ml (3½fl oz) coconut milk
130g (4½oz) rice vermicelliTO GARNISH
a few green beans
a few bean sprouts
a few slithers of cucumber
a few basil leaves
watercress
parsley
edible flowers
red chilli, sliced, to
garnish and to serve
lime, sliced1 Clean and cut the vegetables, herbs and flowers.
2 Boil the fish in water with the lemongrass, galangal, garlic,
shallots and kaffir lime leaves for 30 minutes.
3 Separate the fish from the stock left after cooking. Blend
the lemongrass, galangal, garlic, shallots and Kaffir lime
leaves with the turmeric, then add the cooked fish and
blend again.
4 Add this mixture to the stock you set aside and bring it
to a boil. Add the fish sauce, palm sugar, fish stock and
coconut milk and boil for 20 more minutes.
5 Boil water in a small pot, add the noodles and cook for
about 5 minutes. When ready, place them in a bowl.
6 Pour the fish green curry onto the noodle bowl and top it
with the vegetables, fresh herbs and flowers.
7 Serve with red chilli and lime.Total fat Saturated Salt Sugar Protein
18.5g 11.9 g 1.3g 10.9g 22 .7g