I’ve been trying to fight off this stubborn virus the past two weeks. My sleepless nights have been filled with uncontrollable and annoying coughs, I felt like I was dying. My body felt the fatigue and my motivation to cook or even eat anything was gone. I haven't been this sick since college. At long last this week, I started to see the light at the end of the tunnel. Although my coughing hasn’t completely ceased, my appetite is slowly coming back and I am inspired to cook again. But with the little energy I have, my body is aching for a quick remedy.
There is nothing more comforting than a hot and spicy soup that will make my nose run and warm up my body, especially during flu season. These past few days were absolutely ideal to whip up a nice and warm broth, as soon as I come home from work. The cooler weather also makes me feel like snuggling into my PJs and savour a spicy soup in the comfort of my own home.
It’s very similar to the Hot Seafood Broth I had posted a few weeks ago, except for the rice vermicelli which gives the soup a homey “chicken and noodle soup” consistency.
Although it is a fish soup, you can replace the fish with mushrooms if you wish. Add a touch of fresh dill or coriander and you’re all set to slowly sip this wonderful bouillon while watching tv, reading a good book, or simply savoring it in the moment.
Preparation: 10 minutes, Cooking time: 10 minutes
Recipe "au pif":1 large fillet of fresh white fish (Tilapia, Bass, Seabream...)
1 tsp fresh minced ginger and lemongrass (grinded together in mortar)
1 tbsp Thai red curry paste
3-4 tbsp fish sauce (more or less to taste)
2 tomatoes, chopped in medium sized cubes
50 g (1/2 small package) dried rice vermicelli
4 cups water
1 tbsp vegetable oil
1 tbsp fresh chopped dill
In a large sauce pan, heat oil. Add minced ginger and lemongrass and stir for about 30 seconds.
Add in the curry paste and give it a stir and add in the tomatoes and stir for about 1 minute.
Add in the water, and stir.
Stir in the fish sauce let the broth boil on medium-high for about 1 minute.
Add in the dried rice vermicelli. Stir for a couple of minutes.
Add in the fillets. Let the fish cook slowly for about 1-2 minutes.
Stir in the dill.
After 2-3 minutes, turn off heat, remove lid.
Serve in bowls and garnish with fresh coriander.
Serves 6 people.