ingredient!
1 teaspoon coriander seeds
1 piece of ginger
850 milliliters of chicken broth
175 grams of rice noodles (fine)
2 tablespoons of fish
shrimp
2 red peppers
3 cloves of garlic
300 grams of tiger prawns
200 grams of skinless salmon fillets
4 new onions
1 handful of coriander leaves
1 handful of mint leaves
2 limes
Preparation!
Put the coriander seeds and the galangal or the ginger in a saucepan. Pour in the broth, bring to a boil, then simmer gently for 5 minutes. Let sit for 10 minutes.
Meanwhile, cook the noodles following the package directions. Drain and keep warm. Return the broth to a boil. Add the fish sauce, peppers and garlic, reduce the heat and simmer for 2 minutes. Add the shrimp and salmon, simmer and cook gently for about 5 minutes until both are firm and cooked. Add onions, herbs and lime juice to taste.
Divide the noodles between the soup bowls. Using a hole spoon, take 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.