Lemongrass Fish Noodle Soup
Lemongrass Fish Noodle Soup
Enjoy this quick and easy seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 30 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
As seen on By The Sea With Ili
Ingredients
  • The Broth:
  • 1 whole Fish
  • 200 grams Shrimp heads
  • 200 grams Chicken bone
  • 4 cloves Garlic
  • 2 centimeters Ginger
  • 4 sticks Lemongrass
  • 2 centimeters Galangal
  • 1 litre Water
  • 2 tablespoons Fish Sauce
  • 1 tablespoon crushed Black Peppercorn
  • The Noodle & Garnish:
  • Fish Fillet (from the whole fish)
  • 1 cup Bean sprouts
  • 4-6 servings boiled Rice Vermicelli noodle (or any Rice Noodle)
  • 4 cloves minced Garlic
  • 6 tablespoons Vegetable Oil
  • 1 teaspoon Paprika Powder/Annatto Powder
  • 1 teaspoon Salt
  • 2 Lime
  • 1 Red Chilli
  • Fresh Herbs
Method
  1. The Broth:
  2. Fillet the fish, debone and chop the head off. In a pot, put in fish head & bone, chicken bones and shrimp heads. Add in galangal, garlic, ginger and bashed lemongrass
  3. Pour in water and boil on medium heat with lid on for 15 minutes. Add in crushed peppercorn and fish sauce. Continue to boil for 45 minutes to 1 hour on low heat.
  4. Once soup is ready, scoop out the ingredients from the pot
  5. When ready for serving, turn the stove on high heat and make sure the soup is boiling hot
  1. The Noodle & Garnish:
  2. Slice the fish fillet into thin slices. Cut lime in wedges and slice up red Chilli
  3. In a frying pan, add vegetable oil, minced garlic and paprika powder. Stir-fry it until garlic turns translucent and oil turns bright red. Sprinkle on salt to taste. Pour oil red oil and set aside
  4. Place rice vermicelli noodle in a serving bowl. Place sliced fish slices on top. Add in bean sport around the bowl. Pour the soup on the fish slices, the soup must be boiling hot
  5. Garnish with fresh herbs, lime wedges and sliced red Chilli. Drizzle on red oil

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