Ingredients
- 4 dried lime leaves
- ½ cup boiling water
- 8 cups fish stock
- 6 dried lime leaves, extra
- 2 pieces galangal
- 2 stems lemon grass, chopped
- ¼ cup basil leaves
- ¼ cup mint leaves
- 4 dried chillies
- 4 fresh red chillies, chopped
- 500 g firm white fish fillets, thinly sliced
- 1 teaspoon salt
- ¼ teaspoon sugar
- 2 cups coconut milk
- 375 g vermicelli noodles
- 1 cup bean sprouts
- red chillies, extra, sliced
- bean sprouts, extra
- basil leaves, sliced
Chilli paste
- 1 stem lemon grass
- 2 teaspoons shrimp paste
- ⅓ cup water
- 4 small fresh red chillies
Method
1. Place lime leaves in boiling water and set aside for 30 minutes or until leaves have softened. In a large pan, combine stock, extra lime leaves, galangal, lemon grass, basil, mint, and the dried and fresh chillies. Partially cover pan, simmer 30 minutes, or until the mixture has reduced to make about 6 cups. Strain and discard contents of strainer.
2. Return liquid to pan; add sliced fish, salt, sugar and Chilli Paste; bring to boil. Add coconut milk and stir; remove from heat.
3. Add the vermicelli to a pan of boiling water; set aside for 5 minutes or until the noodles are tender. Drain the soaking lime leaves and cut them into thin slices. Divide noodles into large individual serving bowls and top with bean sprouts. Pour hot soup over the noodles. Serve garnished with fresh, sliced red chillies, extra bean sprouts, some sliced basil leaves and lime leaves.
4. To make Chilli Paste: Place the lemon grass, shrimp paste, water and chillies in small food processor bowl and process until the mixture forms a smooth paste.
