1½ tbsp vegetable oil
3 shallots, thinly sliced
1 thumb-sized piece of fresh ginger, grated
4 green chillies, deseeded and thinly sliced
950ml chicken stock
1 stalk of lemongrass
Juice and zest of 3 limes
500g mushrooms, quartered
3 tbsp Thai fish sauce
160g rice noodles
800g white fish such as hake, skinned and cut into bite-sized chunks
2 tomatoes, chopped
Small handful of coriander, chopped
- In a large pot, heat the oil over a medium-low heat. Add the shallots, ginger, and chillies and cook for 3-4 minutes, stirring occasionally.
- Add the stock and water and bring to a boil, then reduce the heat and simmer for 6-7 minutes. Stir in the lime zest and the mushrooms, and simmer for a further five minutes.
- Add the lime juice, fish sauce, rice noodles and fish. Simmer for 4-5 minutes until the fish is just cooked and the rice noodles are soft. Stir in the tomatoes and coriander, divide into bowls and serve.
329kcals, 8.2g fat (1.6g saturated), 25.3g carbs, 5.9g sugars, 42.1g protein, 4g fibre, 2.031g sodium
Packed with nutrients and fiery hot with chillies, this is the perfect soup to help you fight that winter cold!