ingrediens!
1 teaspoon coriander seeds
1 piece of ginger
850 milliliters of chicken stock
175 grams of rice noodles (thin)
2 tablespoons fish
shrimp
2 red chilli peppers
3 Garlic cloves
300 grams of tiger shrimp
200 grams of shiny salmon fillets
4 source onions
1 handful of coriander leaves
1 handful of mint leaves
2 lime
Preparation!
Put coriander seeds and galangal or ginger in a saucepan. Pour in the stock, cook, then cook gently for 5 minutes. Let stand for 10 minutes.
Meanwhile, cook the noodles according to packing instructions. Drain and keep warm. Return stock to a boil. Add fish sauce, chilli and garlic, reduce heat and simmer for 2 minutes. Add shrimp and salmon, return to a simmer and cook gently for approx. 5 minutes until both are firm and cooked. Add spring onions, herbs and lime juice to taste.
Divide the noodles between soup bowls. Using a slotted spoon, lift the prawns up and fish and place on the noodles. Put the hot meat, pour into bowls and serve with spring bros on the side.