THAI RICE VERMICELLI SOUP WITH FISH
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz firm white fish fillet (such as sea bass or halibut)
- 2 cups water
- 4 oz dried rice noodles
- 1/4 lb Chinese long beans or green beans (cut into 1 1/2-inch lengths)
- 1/4 lb savoy cabbage (shredded)
- 3 cups unsweetened coconut milk
- 2 tsp fish sauce
- 2 tsp sugar
- 1/4 lb fresh bean sprouts
- Spice paste
- 1 stalk lemongrass (bottom 5 to 6 inches only)
- 3 walnut-size shallots
- 2 cloves garlic
- 3 dried red chilis (seeded)
- 1 oz salted fish (sliced)
- 2 tsp chopped galangal
- 1 tsp shrimp paste
- 1/3 cup water
Instructions
- 1
Place fish and water in a small pan. Bring to a boil, decrease heat, and simmer until fish just begin to flake, 6 to 8 minutes. Remove fish, reserving liquid. Flake fish with a fork and set aside. Soak rice noodles in warm water to cover for 15 minutes; drain. Cook noodles in a large pot of boiling water until tender, 3 to 5 minutes. Drain, rinse, drain again
- 2
To make spice paste, thinly slice lemongrass. Place in a blender with shallots, garlic, chilis, salted fish, galangal, shrimp paste, and water; process until smooth
- 3
Cook beans and cabbage in boiling water until tender-crisp, 2 minutes. Drain, rinse, and rinse again. In a 3-quart pan, combine spice paste with 2 cups coconut milk. Bring to a boil; cook for about 1 minute. Add reserved fish liquid and remaining 1 cup coconut milk; bring to a boil and cook for 2 minutes. Decrease heat and simmer for 5 minutes more. Add fish, fish sauce, and sugar, cook for 30 seconds
- 4
To serve, arrange noodles, beans, cabbage, and bean sprouts on a platter, Ladle coconut mixture over serve