Fish, Prawn and Coconut Soup with Vermicelli Noodles
Photography Manja Wachsmuth.
A soup for all seasons – fragrant with ginger, coriander and juicy fish and prawns. Can be served with rice instead of noodles.
Serves: 4
INGREDIENTS
1 onion, chopped
2 tablespoons chopped fresh ginger
2 cloves garlic, crushed
½ teaspoon ground turmeric
¼ teaspoon chilli flakes
2 tablespoons fish sauce
¼ cup roughly chopped coriander roots and stems, leaves reserved
2 tablespoons coconut oil
400ml coconut cream
1 teaspoon caster sugar
2 cups fish or chicken stock
500 grams firm white fish, cut into 4cm pieces
12 large, raw peeled prawns
To finish
100 grams cooked vermicelli rice noodles
Garnishes: thinly sliced spring onions and fresh red chilli, chopped roasted cashew nuts or peanuts, lime wedges, reserved coriander leaves
METHOD
Put the onion, ginger, garlic, turmeric, chilli, fish sauce, and coriander, roots and stems in a food processor and blend until smooth.
Heat the oil in a large saucepan and add the paste. Cook over a medium heat until fragrant and the onion is cooked, about 10 minutes, stirring frequently. Stir in the coconut cream, caster sugar and stock and bring to the boil.
Simmer uncovered for 10 minutes. Add the fish and prawns, cover and cook gently for a few minutes until just cooked through.
To serve: Place a pile of noodles in each bowl then ladle over the soup, dividing the fish and prawns evenly. Top with desired garnishes and serve immediately. Serves 4.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.