Tuesday, 29 January 2013

Thai Noodle Soup With Fishballs

I haven't made any of the huge range of Thai soups since I almost killed myself with a huge spicy overdose of chili when making a Tom Yum soup.  Now I'm a fan of spicy foods, and have a pretty high tolerance for chili, but even I had a hard time eating that soup, due to a couple of rogue, extra hot chili peppers that made their way into my shopping basket.

However, I didn't have that problem with this recipe, which was suggested to me by another lovely Postcrossing pal, who is from Thailand and listed this as amongst her favourite soups.  A few of the recipes that I found for this soup had ingredients in that I couldn't find at my local supermarket (Chinese Celery, coriander root) so I've had to approximate with some of the ingredients, but I think what I ended up with was rather special - if you like your soups a bit more spicy, you could aways add some more chili somewhere in the mix, and I'm sure it will be just as good, but I decide to play safe this time...

Also, after stumbling across the website of a soup company somewhere in Scotland, I've been experimenting this week with a tip that they recommend for getting the best out of any soup - that is, making it the day before and leaving it in the fridge to mature overnight which increases the depth of the flavours, or so they claim.  Now obviously, with this soup, a lot of the ingredients (fish balls and noodles etc) need to be added just before serving, but I did prepare the base of the soup the day before, and blow me down, but it seemed to be a lot more flavoursome than I was expecting.  I may experiment further and report back my findings...

1.2l Chicken Stock
2tbsp Dark Soy Sauce
2tsp Grated Ginger
2tsp Light Brown Sugar
1tbsp Fish Sauce
2 Star Anise
2 Cloves of Garlic
1 Small Mooli
Juice and zest of 1 Lime
4tbsp Sweet Chili Sauce
3tbsp Smooth Peanut Butter
300g White Fish, Skinned and boneless
Handful of Fresh Coriander
Rice Noodles 

 1.  Heat the stock in a soup pan, then add the soy sauce, ginger, sugar, anise and fish sauce.  Simmer and then add the thinly sliced mooli.  Let the soup cook for 15 minutes and then remove from the heat.

2.  Prepare the fish balls.  In a food mixer, put the fish. coriander, garlic, zest of 1 lime and a little salt.  Blend the ingredients together and then make small balls with it, about 2cm round - there should be enough for about 12 fish balls

3.  In a bowl, mix the lime juice, sweet chili sauce and peanut butter into a smooth paste.

4.  Prepare the rice noodles as per the instructions on the packet.

5.  Reheat the soup, bringing to a simmer and then add the fish balls.  Cook gently for about 10 minutes, until everything is reheated properly and the fish is cooked.

6.  Place some noodles in each bowl, then pout over some of the lime and chili paste.  Place some fish balls on top of that, then pour the soup around.  Garnish with fresh coriander and thinly sliced spring onions.  Enjoy!


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