Fish & Vegetable Soup with Vermicelli

When I'm in a hurry and in need of a quick, tasty meal; Vermicelli noodles are such a great option. It's been a busy couple of days and so I'm bringing back the soups. I'm an avid fan of Asian food, the creativity and range of dishes offered is absolutely mind-boggling; they are simple dishes that almost always tastes fantastic, now that is something to be excited about. My personal favorites range from the simple Cantonese Yang Chow Fried Rice to the Hunan Steam Chili Fish Head; not forgetting Steamed Dumplings. Right, I got a little bit carried away there; now let's talk Fish Noodle Soup. This Thai inspired dish is tasty, rather comforting and nutritious. Seasoned with lots of spices, this is just perfect for any season and anytime of the day. 

Cooking Time: 15 minutes                                                            Preparation time: 10 minutes

What you need:

400g Sprat Fish

100g Vermicelli

2 red chillis, deseeded and thinly sliced

850ml Fish Stock

1 lime, juiced

1 Garlic Clove, thinly slices

2 large carrots, chopped

Handful of peas

A handful of Beansprouts

Chopped and boiled potatoes

2 tbsp Soy Sauce

2 tbsp Shaosing Cooking wine

2 tbsp Fish sauce

Salt

Method:

1. Place vermicelli in a bowl and cover with hot water. Stand for 10 minutes or until just tender.
2. Bring stock to boil on low heat and add salt and black pepper to taste. 
3. Whilst that's warming up, fry Sprat fish in a tbsp of olive oil until golden brown (if you like them crispy). Set aside.
4. Add carrots, chopped red onions, garlic, peas, half cooked potatoes, beansprouts, red chilli and lime juice to stock; then shaosing cooking wine, soy sauce and fish sauce; then simmer for 5 minutes.
5. Now pour soup over cooked Noodles in serving bowls.
6. Serve immediately!

It's easy, quick and a great comfort food.

Nokhuthula xo