Ingredients with Measurements:
- 500g white fish fillet, cut into bite-sized pieces
- 200g bee hoon (rice vermicelli)
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 1 red chili, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 4 cups water
- Salt and pepper to taste
- Coriander leaves for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the bee hoon in cold water for 10 minutes or until soft. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the lemongrass, kaffir lime leaves, and chili. Cook for 1-2 minutes until fragrant.
3. Add the fish fillet and cook for 2-3 minutes until lightly browned.
4. Pour in the water and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.
5. Add the fish sauce, lime juice, and sugar. Season with salt and pepper to taste.
6. Add the soaked bee hoon and cook for 2-3 minutes until tender.
7. Remove from heat and garnish with coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- White fish fillet can be substituted with any other type of fish.
- Bee hoon can be substituted with any other type of rice noodles.
- Lemongrass can be substituted with lemongrass paste or zest.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as bok choy, mushrooms, or carrots.
- Use coconut milk instead of water for a creamier soup.
- Add shrimp or squid for a seafood medley.
Tips and tricks:
- Do not overcook the fish or it will become tough and dry.
- Adjust the amount of chili according to your desired level of spiciness.
- Soak the bee hoon in cold water to prevent it from sticking together.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with coriander leaves.
Garnishes:
Coriander leaves
Pairings:
Thai Fish Soup Bee Hoon pairs well with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the soup is too spicy, add more water or coconut milk to dilute the spiciness.
- If the soup is too salty, add more water or lime juice to balance the flavor.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Thai Fish Soup Bee Hoon is a traditional Thai dish that is commonly served as a street food.
Flavor profiles:
Thai Fish Soup Bee Hoon is a savory and slightly spicy soup with a hint of tanginess from the lime juice.
Serving suggestions:
Serve Thai Fish Soup Bee Hoon as a main dish for lunch or dinner.
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Region: Thai