Obviously, am I not growing stronger and stronger, tougher and tougher in the noodles department (Thai Mee Hoon Kerabu/Soup & Spicy Thai Noodles)? For a matter of fact as well, in the Thai country cooking origin (Tom Yum Prawn Fried Rice, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Fish Of course. Do I have to say anything when I am married to a man who lives by fish and I think if he can, he will swim alongside them daily (Hong Kong Style Steamed Fish, Vietnamese Fish Soup & Chilli Lime Fish). Until no dish, mind you is spared without fish (Fish Sambar, Grilled Fish Sandwich & Spicy Grilled Fish). What else is new, you tell me? Nothing by far I think is new, but the newest Thai recipe? Yes, this Thai Fish Noodle Soup. Not the red kinda powering broth though. This is the subtle one. Of course, we still need chillies, as you can see, salmon my choice to fish was fried and later, after assembling noodles alongside red chillies, bean sprouts, green peas, spring onion and mint leaves, packing a worthy customary Thai tastes broth poured over. Sounds so mouthwatering right?
200g (one medium size piece) salmon - cut into medium size pieces
1 tsp turmeric/kunyit powder
Salt for taste
For the broth/soup
1 large red onion
1 stick celery
1 small carrot
1 lemongrass - smashed
1/2 inch ginger - smashed
5-6 kaffir lime/limau purut leaves
1 1/2 tsp sugar
1 lime - extract juice
2 tsp fish sauce
Salt for taste
Yellow noodles or any other preferred - blanched
1/2 cup bean sprouts - blanched to soften
3-4 tbsp green peas
1-2 red chilies - sliced
Spring onion - sliced thinly (for garnishing)
Mint leaves for garnishing
Simmer ingredients A with 3/4 liter of water.
While the broth is simmering, marinate fish with turmeric and salt.
Grill fish on both sides, remove and keep aside.
After about 1 hour, drain the broth and pour back into the same pot.
Continue to simmer and add ingredients B.
Into a bowl of noodles, add bean sprouts, green peas, red chillies and garnish with spring onions.
Pour the broth over and place grilled salmon on top.