Noodle and Shellfish Soup

Name: Noodle and Shellfish Soup
Yield: Serves 4
Cuisine: Swedish
Ingredients: 2 tablespoons toasted sesame or nut oil; 2 garlic cloves, crushed; 1 tablespoon finely chopped chillies; 1 tablespoon of finely chopped fresh root ginger; 2 tablespoons toasted sesame or nut oil; about 350 g (12 oz) of shelled fresh shellfish (prawns, scallops, crayfish, etc.); about 350 g (12 oz) of shelled fresh shellfish (prawns, scallops, crayfish, etc.); about 350 g (12 oz) of shelled fresh shellfish (prawns, scallops, crayfish, etc.); about 350 g (12 oz) of shelled fresh shellfish (prawns, scallops, crayfish, etc.); a handful of chopped fresh coriander; a handful of chopped fresh basil; salt and freshly ground black pepper; salt and freshly ground black pepper; 1.2 litres (2 pints) fish or chicken stock; 200 ml (⅓ pint) coconut milk (use a can, or reconstitute dried); 1 stalk of lemon grass, bashed with a mallet or rolling-pin; 1.2 litres (2 pints) fish or chicken stock; 2 spring onions, shredded into 3 cm (1½ inch) lengths; 75 g (3 oz) rice noodles; 1 tablespoon Asian fish sauce; about 4–6 lime leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

2 tablespoons toasted sesame or nut oil
1 tablespoon of finely chopped fresh root ginger

Europe
Sweden
Soup
Nordic
Summer

Method

Heat the sesame or nut oil in a large saucepan and add the ginger, chillies, garlic and lemon grass. Soften them for a couple of minutes or so, and add the stock and coconut milk. Bring to the boil, stirring well.

Reduce the heat to a simmer and add the fish sauce, lime leaves, spring onions and noodles. Bubble for a few minutes and then chuck in the shellfish and continue to simmer for