Ingredients

The following ingredients have 4 Servings
  • 1 tsp coriander seeds
  • small piece ginger or galangal, sliced
  • 850ml chicken or fish stock
  • 175g thin rice noodles
  • 2 tbsp fish sauce
  • 2 fat red chillies , deseeded and thinly sliced
  • 3 garlic cloves , thinly sliced
  • 300g raw, tail-on tiger prawns
  • 200g/7oz skinless salmon fillet , cut into small cubes
  • 4 spring onions , chopped
  • handful coriander leaves
  • handful mint leaves , torn
  • juice 2 limes

Instruction

  • Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
  • Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
  • Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.