| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Simply, Fish |
1 |
servings |
INGREDIENTS
| 2 |
|
Red chillies |
| 4 |
|
Cloves garlic |
| 55 |
g |
Gingal; (2oz) |
| 1 |
ts |
Coriander seeds |
| 20 |
g |
Fresh coriander; (3/4oz) |
| 4 |
tb |
Sesame oil; (50ml) |
| 250 |
g |
Salmon; (9oz) |
| 450 |
g |
Lobster; (1lb) |
| 2 |
|
Lemons |
| 800 |
ml |
Fish stock; (28fl oz) |
| 4 |
tb |
Thai Fish sauce; (50ml) |
| 200 |
g |
Dried Vermichelli noodles; (7oz) |
|
|
Fresh mint and coriander |
| 6 |
|
Spring onions |
|
|
Soy sauce |
INSTRUCTIONS
Cook the lobster in the fish stock for 11 minutes per pound in weight.
Remove from the stock and take out all the lobster meat, crush the
shells and discard the bones once cool.
Cook the noodles in boiling water, drain and place in the middle of
the serving bowl, piled high. Add the choppped mint, chilli, gingal
and garlic to the soup and cook for 3-4 minutes and then strain.
Garnish the top of the noodles with spring onions, lobster meat and
herbs. Finish the soup with lemon, sesame oil, fish sauce, coriander
leaves and diced chilli.
Converted by MC_Buster.
Per serving: 1599 Calories (kcal); 88g Total Fat; (52% calories from
fat); 141g Protein; 37g Carbohydrate; 612mg Cholesterol; 2324mg
Sodium Food Exchanges: 0 Grain(Starch); 18 1/2 Lean Meat; 2
Vegetable; 1/2 Fruit;
11 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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