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.
Per serving: 329kcals, 8.2g fat (1.6g saturated), 25.3g carbs, 5.9g sugars, 42.1g protein, 4g fibre, 2.031g sodium