Fish and Noodle Soup Recipe

Ingredients:

200g Dried rice vermicelli

1 tablespoon Cooking oil

2.5cm piece Fresh ginger, grated

3 small Red chilies, seeded and finely chopped

4 Spring onions, chopped

3 1/2 cups Coconut milk

2 tablespoons Fish sauce

2 tablespoons Tomato paste (tomato puree, double concentrate)

500g Firm white fish fillets, cubed

2 Ham steaks, diced

150g Snake beans, chopped

180g Bean sprouts, trimmed

1 cup Fresh mint

1/2 cup Unsalted roasted peanuts

Method:

Soak the vermicelli in boiling water for 5 minutes to soften it, drain well. Heat the cooking oil in a large, heavy-based pan and cook the ginger, chili and spring onion for 3 minutes or until golden. Stir in the coconut milk, fish sauce and tomato paste, cover and simmer for 10 minutes. Add the fish, ham and snake beans and simmer for 10 minutes, or until the fish is tender. Divide the vermicelli among four bowls and top with bean sprouts and mint. Spoon the soup into the bowls and sprinkle with peanuts. Serve while hot.