Lemon Grass and Rice Noodle Fish Soup Recipe

Name: Lemon Grass and Rice Noodle Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unrefined peanut oil or sesame oil; 1 large onion, in thick slices; 1 3-inch piece ginger, peeled and thinly sliced; 1/2 cup thinly sliced lemon grass; 1 2-inch piece cinnamon stick; 2 star anise; 4 cloves; 1/2 teaspoon coriander seeds, crushed; 1/2 teaspoon fennel seeds, crushed; 4 small dry red chiles; ⅛ teaspoon turmeric; 2 teaspoons sugar; 1 tablespoon soy sauce; 2 teaspoons Asian fish sauce; 8 cups fish broth or chicken broth; Salt and pepper; 8 ounces thin rice noodles (vermicelli); 2 pounds mussels, scrubbed; 1 pound squid, sliced 1/2-inch thick; 1/2 cup roughly chopped cilantro, for garnish; 1/4 cup chopped scallions, for garnish; Leaves from 1 small bunch Thai basil, for garnish; 6 fresh green or red Thai bird chiles, slivered, for garnish; Lime wedges, for garnish

Servings: persons

2 teaspoons unrefined peanut oil or sesame oil
1 large onion, in thick slices
1 3-inch piece ginger, peeled and thinly sliced
1/2 cup thinly sliced lemon grass
1 2-inch piece cinnamon stick
2 star anise
4 cloves
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon fennel seeds, crushed
4 small dry red chiles
⅛ teaspoon turmeric
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Asian fish sauce
8 cups fish broth or chicken broth
Salt and pepper
8 ounces thin rice noodles (vermicelli)
2 pounds mussels, scrubbed
1 pound squid, sliced 1/2-inch thick
1/2 cup roughly chopped cilantro, for garnish
1/4 cup chopped scallions, for garnish
Leaves from 1 small bunch Thai basil, for garnish
6 fresh green or red Thai bird chiles, slivered, for garnish
Lime wedges, for garnish

1
Place a heavy-bottomed soup pot over medium-high heat.
2
Add the peanut oil, and swirl to coat.
3
When oil is hot, add the onion and cook for 5 minutes, stirring, until softened and lightly browned.
4
Add all the aromatics (ginger, lemon grass, cinnamon, star anise, cloves, coriander, fennel, dry chiles and turmeric) and stir to distribute.
5
Add the sugar and let everything fry lightly, until sugar begins to caramelize, about 2 minutes.
6
Add the soy sauce, fish sauce and broth.
7
Bring to a boil, then reduce heat to a gentle simmer.
8
Cook for 30 minutes.
9
Strain, discarding solids.
10
Season to taste with the salt and a generous amount of pepper.
11
(May be prepared several hours ahead.)
12
Soak the rice noodles: Put the rice vermicelli in a large bowl.
13
Cover with boiling water.
14
Stir noodles as they soften.
15
Soak for about 20 minutes until tender.
16
Cool in a colander under running water and drain.
17
Reserve at room temperature.
18
To serve, bring soup to a brisk simmer.
19
Add the mussels and put on the lid.
20
Cook 2 minutes, until mussels have opened.
21
Add the squid, stir to combine and cook 30 seconds more.
22
Turn off heat.
23
Divide rice noodles among 4 large soup bowls.
24
Ladle soup into bowls.
25
Sprinkle with the cilantro, scallions and Thai basil.
26
Pass the fresh chiles and lime wedges separately.

1144

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 teaspoons unrefined peanut oil or sesame oil, 1 large onion, in thick slices, 1 3-inch piece ginger, peeled and thinly sliced, 1/2 cup thinly sliced lemon grass, and more.

Yes, Lemon Grass and Rice Noodle Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Grass and Rice Noodle Fish Soup

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