Name: Cambodian Noodle Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 4-6
Ingredients: 500g fresh rice noodles (or dried rice vermicelli, soaked according to package instructions); 500g white fish fillets (such as snakehead fish, catfish, or tilapia); 3 stalks lemongrass, white parts only, roughly chopped; 4 cloves garlic, peeled; 2 shallots, peeled and roughly chopped; 1 thumb-sized piece galangal or ginger, peeled and chopped; 2 kaffir lime leaves; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 2 tablespoons kroeung (Cambodian spice paste) or yellow curry paste; 400ml coconut milk; 500ml vegetable or fish stock; For garnish: bean sprouts, sliced banana flower, cucumber, Thai basil, mint leaves, lime wedges; 3 tablespoons vegetable oil

Instructions

Prepare the curry paste

In a food processor, combine lemongrass, garlic, shallots, galangal or ginger, and kroeung or curry paste. Process until you have a smooth paste, adding a little water if necessary to help blend.
Cook the fish

In a large pot, bring the vegetable or fish stock to a simmer. Add the fish fillets and poach gently for about 10 minutes, until the fish is cooked through. Remove the fish, reserving the cooking liquid. When cool enough to handle, flake the fish, removing any bones.
Make the curry sauce

Heat the oil in a large pot over medium heat. Add the curry paste and cook, stirring constantly, for 3-4 minutes until fragrant. Add the reserved cooking liquid, coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
Add the fish

Gently stir the flaked fish into the curry sauce. Simmer for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more fish sauce or palm sugar if needed.
Prepare the noodles

If using dried noodles, prepare according to package instructions. For fresh noodles, rinse under cold water to separate them. Divide the noodles among serving bowls.
Serve the dish

Ladle the hot curry sauce with fish over the noodles. Arrange the garnishes on a separate plate so diners can add their preferred toppings. Traditionally, bean sprouts, sliced banana flower, cucumber, herbs, and a squeeze of lime are added according to personal taste.

Cambodian Noodle Soup

Ingredients

Instructions

Nutritional Information