Ingredient!
5 ounces vermicelli noodles
1 tablespoon of salmon pasta
1/2 cup fish stock
1 cup coconut milk
1 pound of whitefish
6 ounce bean sprouts
1/2 ounce cilantro twigs
Preparation!
Cook noodles according to packaging directions and drains.
Meanwhile, pasta sauté the salmon in a large saucepan 2 minutes over medium heat for the soup. Add fish stock, coconut milk and 5 cups of water. Boil. Reduce heat and simmer for 4 minutes.
Stir in fish and noodles and simmer for 3-5 minutes until the fish is cooked. Place bean sprout in serving bowls. Use pliers to transfer noodles to bowls. Ladle in soup and top with cilantro sprig to serve.