Spicy, Comforting and Soothing Fish Soup with Vermicelli and Dill

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.

Enjoy.