Hot & sour fish soup

• coriander seeds↗1 tsp tsp
• ginger↗small piece

  or galangal, sliced

• chicken or fish stock↗850ml ml
• thin rice noodles↗175g g
• fish sauce↗2 tbsp tbsp
• fat red chillies↗2

  deseeded and thinly sliced

• garlic cloves↗3

  thinly sliced

• raw, tail-on tiger prawns↗300g g
• 200g/7oz skinless salmon fillet

  cut into small cubes

• spring onions↗4

  chopped

• corianderhandful handful

  leaves

• mint↗handful handful

  leaves , torn

• limes↗juice 2

  juice 2

Step-by-step instructions

1. 1

   Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

2. 2

   Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

3. 3

   Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.