ingredient!
1 teaspoon coriander seeds
1 piece of ginger
850 milliliters of chicken broth
175 grams of rice noodles (thin)
2 tablespoons fish
shrimp
2 red chili peppers
3 cloves of garlic
300 grams of tiger prawn
200 grams of salmon fillet without skin
4 spring onions
1 handful of coriander leaves
1 handful of mint leaves
2 lime
Preparation!
Put the coriander seeds and laos or ginger in a pan. Pour in the stock, bring to the boil and then let it simmer for 5 minutes. Let it stand for 10 minutes.
Meanwhile, prepare the noodles according to the instructions on the package. Drain and keep it warm. Bring the stock to the boil. Add the fish sauce, peppers and garlic, reduce the heat and let it simmer for 2 minutes. Add the shrimp and salmon, simmer and cook gently for 5 minutes until both are firm and cooked. Add the spring onions, herbs and lime juice to taste.
Divide the noodles over soup bowls. Use a slotted spoon, lift out the shrimp and fish and place them on the noodles. Season the hot broth, pour into the bowls and serve with spring rolls on the side.