Easy recipe Floating Market Fish Soup Recipe

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six hundredg white fish fillets (Recipes by ingridients fish fillets) (such as blue-eye or snapper) one hundredg bean thread vermicelli (Recipes by ingridients vermicelli) (glass noodles) about two lemongrass stems about one.about two litres chicken stock about three eschalots, finely sliced about one long red chilli, sliced about two tablespoons tamarind puree (Recipes by ingridients puree) (see Notes) about two tablespoons fish sauce about one tablespoon sugar one hundredg bean sprouts (Recipes by ingridients sprouts) about two tomatoes, chopped Small handful of Thai basil (or mint: see Notes) and coriander leaves about one lime, quarteredStep about one Cut the fish into bite-sized chunks and toss with salt and pepper. Floating Market Fish Soup Recipe. Put noodles in a bowl, pour over boiling water (Recipes by ingridients water) to cover and leave for about four minutes, then drain. Floating Market Fish Soup Recipe. Step about two Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for about ten minutes over medium heat. Step about three Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for five minutes. Floating Market Fish Soup Recipe. Add, sprouts (Recipes by ingridients sprouts) noodles and tomatoes. Floating Market Fish Soup Recipe. Simmer for about one minute or until hot. Step about four Divide among warm bowls. Floating Market Fish Soup Recipe. Scatter with herbs and serve with lime wedges.. Floating Market Fish Soup Recipe.