Thai
Thai - Noodles
Turmeric Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 150g dried rice vermicelli
- • 300g firm white fish, cubed
- • 2 tbsp grated fresh turmeric
- • 2 cups coconut milk
- • 2 cups fish stock
- • 1 tbsp fish sauce
- • 2 tbsp lime juice
- • 3 kaffir lime leaves, torn
- • 1 cup fresh coriander leaves
Preparation Steps
1
Phase 1
Soak the rice vermicelli in warm water for 10 minutes and drain.
2
Phase 2
Simmer the coconut milk, fish stock, turmeric, and kaffir lime leaves for 10 minutes.
3
Phase 3
Add the fish cubes and poach gently until just cooked through.
4
Phase 4
Season with fish sauce and lime juice, adjusting to taste.
5
Phase 5
Divide the vermicelli between bowls, ladle over the golden broth and fish, and top with coriander.