Thai Fish Noodle Soup

The ingredient of Thai Fish Noodle Soup

• 1 2 bunch open coriander
• 4 egg tomatoes diced
• 2 lemon grass stems lackluster section only thinly sliced
• 4 green shallots chopped
• 2 garlic cloves peeled
• 2 small buoyant red chillies halved
• 1 teaspoon grated lighthearted ginger
• 1 5 litres 6 cups water
• 100g dried flat rice noodles
• 2 1 2 tablespoons lively soy sauce
• 250g boneless flathead fish fillets or ling fish fillets cut into thin strips
• 2 limes juiced to taste

The Instruction of thai fish noodle soup

• sever the coriander leaves from the stems reserve the leaves for garnish wash the coriander roots and stems and tote up in the same way as the tomatoes lemon grass green shallots garlic chillies ginger and water in a large saucepan
• bring to the boil higher than medium high heat edit heat to medium low and simmer uncovered for 45 minutes
• strain the join up through a fine sieve pushing down gone a wooden spoon to extract maximum colour and flavour from the vegetables discard the vegetables place the strained broth into a large saucepan and bring to the boil exceeding medium heat
• add the noodles and return the broth to the boil mount up the roomy soy sauce and fish and simmer gently for 2 3 minutes or until the fish is just cooked cut off surgically remove from the heat rouse through lime juice to taste check seasoning and support immediately sprinkled in the same way as the reserved coriander leaves

Nutritions of Thai Fish Noodle Soup

calories: 178 772 calories
calories: 1 grams fat
calories: n a
calories: 24 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 14 grams protein
calories: 32 milligrams cholesterol
calories: 970 71 milligrams sodium
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calories: nutritioninformation