0:15

To Prep

0:15

To Cook

14

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Thai seafood soup with vermicelli

Ingredients
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped lemon grass
  • 1 tablespoon Thai red curry paste
  • 1.5L (6 cups) fish stock
  • 60mls (1/4 cup) fresh lime juice
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 3 baby bok choy, quartered, washed, drained
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh coriander
  • 500g medium green king prawns, peeled, deveined
  • 200g boneless white fish fillets (like ling, boneless fillet/flake or gemfish), cubed
  • 50g rice vermicelli
    • Method
    • Notes
    1. Step 1

      Heat the oil in a large saucepan over medium heat. Add the garlic, lemon grass and curry paste and cook for 2 minutes or until aromatic.

    2. Step 2

      Add the fish stock, lime juice, brown sugar and fish sauce and bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes.

    3. Step 3

      Add the bok choy, mint, coriander, prawns, fish and vermicelli. Return to the boil and simmer for 3 minutes or until the seafood is just cooked. (See microwave tip.) Serve immediately.

    Serves: 6 as an entree, 4 as a main Microwave tip: Combine the oil, garlic, lemon grass and curry paste in a large heat-resistant microwave-safe bowl. Cook, uncovered, for 1 minute on High/850 watts/100%. Add the fish stock, lime juice, brown sugar and fish sauce. Cook, covered, for 3-5 minutes on High/850watts/100% or until the liquid comes to the boil, followed by 7 minutes on Medium/500watts/50%. Add the bok choy, mint, coriander, prawns, fish and vermicelli. Cook, uncovered, for 2-3 minutes on Medium/500watts/50% or until the seafood is just cooked.