Hot and Sour Fish Noodle Soup with Bamboo Shoots

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

Light and refreshing, the flavours in this dish are quite punchy and require a careful hand to get it just right. Too much sourness and the balance is thrown out of whack. The soup can be made ahead of time and refrigerated, then finished with the fresh juices and seasoning at the last minute to keep the flavours vibrant.

Ingredients

  • 50 ml fresh lime juice, strained
  • 50 ml fish sauce
  • 1 tabl

Method

To make the soup, put the fish stock in a large saucepan and add the dried mushrooms, lemongrass, tomatoes, tangerine peel, chilli, fish sauce, tamarind, galangal and green onions. Bring to simmering point over low heat and simmer gently for 30 minutes, skimming the surface occasionally.

Pass through a fine mesh sieve and discard the solids. Reheat the soup and add the pineapple and lim