RICE

FISH SOUP WITH THAI FLAVOURS AND RICE NOODLES

The allure of this soup depends entirely on a deep-flavoured, perfectly balanced and spiced broth. Snap the dry noodles before cooking to make the soup less messy.

PREPARATION TIME: 20 minutes | COOKING TIME: 10 minutes | SERVES: 6

6 cups (1.5 litres/52 fl oz) chicken stock

1 small red chilli, finely chopped

2 lemongrass stalks, trimmed and bruised

4 slices peeled ginger

¼ cup (60 ml/2 fl oz) fish sauce

3 kaffir lime leaves

1 medium tomato, diced

600 g (1 lb 5 oz) thick skinless salmon fillet, cut into large chunks

125 g (4½ oz) rice noodles, 5 mm (¼ in) wide

8 long coriander (cilantro) sprigs, chopped

¼ cup (60 ml/2 fl oz) fresh lime juice

Put the stock, chilli, lemongrass, ginger, fish sauce and kaffir lime leaves in a large pot and bring the boil over medium–high heat. Reduce the heat to low and gently simmer for 3–4 minutes to infuse the flavours. Taste and adjust as you like, adding more chilli and fish sauce; it should be hot, sour and salty. Add the tomato, salmon (make sure all the fine bones are removed) and noodles, and gently simmer for no longer than 4–5 minutes – just until the salmon has turned opaque. (The cooking time depends on the thickness of the noodles and they can become mushy very quickly, so add them just before serving – and watch carefully.)

Ladle the soup into bowls and serve sprinkled with coriander and some lime juice.

TIP This is a very forgiving soup, as you can adjust the flavours to suit your own taste by adding more chilli or Thai chilli paste, some cooling mint or sliced lime in place of the kaffir lime leaves.