Based on the Fish broth in the June 2012 issue of the Taste magazine except I’ve adjusted it to suit me. Made it twice already. The last time I forgot to add the rice noodles, but didn’t even realise that until now. Nice and easy, and it’s a good way to use some vegetables if you don’t have large quantities on hand.
Ingredients
- 3 cups of good quality vegetable/fish/or chicken stock (I always make my own chicken stock and have it in the freezer)
- 1/2 small dried red chilli, finely chopped (or to taste)
- Splash of lemon juice (or use a stalk of lemongrass)
- 1 T fresh ginger
- 2 cloves garlic finely sliced
- 2 T fish sauce
- 1 T sesame oil
- 1 t soy sauce
- A selection of non-starchy vegetables, sliced (just small quantities are fine): beans, beansprouts, bok choy, broccoli, courgette, mushrooms, capsicum, mushrooms, spinach, 1/2 tomato chopped into a few pieces
- A handful of rice noodles soaked for a couple of minutes in hot water
- A handful of frozen cooked prawns
- 1 to 2 limes
Method
- Place all the ingredients except the prawns, vegetables, rice noodles, and lime juice in a saucepan and simmer for a while to let the flavours infuse. Taste and adjust the spices until you get the taste you desire.
- Add the vegetables, rice noodles, and prawns and then simmer for a couple of minutes until the prawns are heated through.
- Season with lemon juice.
- Ladle into a bowl. I tend to not ladle all the liquid into the bowl so it’s stays relatively clear. Top with a drizzle of sesame oil if desired.
Alternatives
Could be made with some chunks of white fish or some precooked chicken.
Serves
1 to 2 bowls.
Dianne’s Recipe Journal 