Hot and Sour Fish Noodle Soup with Bamboo Shoots

Name: Hot and Sour Fish Noodle Soup with Bamboo Shoots
Yield: Serves 6
Cuisine: Laotian
Ingredients: 50 ml fish sauce; 50 ml fresh lime juice, strained; 300 g white fish fillet, finely sliced; 1 tablespoon castor sugar; ½ teaspoon freshly ground black pepper; 2 teaspoons minced galangal; 30 ml fresh pineapple juice; 4 green onions, chopped; 25 ml fresh lime juice, strained; 6 makrut lime leaves, finely shredded; 2 cloves pickled garlic, finely sliced; 120 g cellophane (glass) noodles, soaked in boiling water until softened; 2 red shallots, finely sliced; 2 small red chillies, minced; 40 ml fermented fish sauce (padek); 2 tomatoes, chopped; 2 pieces dried tangerine peel; 60 ml Tamarind Liquid; 4 dried shiitake mushrooms, broken into pieces; 2 stalks lemongrass, smashed; 4 tablespoons shredded Pickled Bamboo Shoots; 2 litres Fish Stock; 1 punnet enoki mushrooms, stalks trimmed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

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

Asia
Laos
Pescatarian
Soup
Southeast Asia
Spicy
Gluten-free

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