Phu Quoc Coconut Fish Noodle Soup

Method

1. 1 Boil the sea fish until just cooked, remove the flesh, and reserve the broth for use as stock.
2. 2 Crush the lemongrass and chili peppers together, then sauté them with curry powder until fragrant.
3. 3 Sauté the fish fillets until cooked through, then pour in the fish broth and coconut milk and simmer gently.
4. 4 Add fish sauce, reduce heat to low and simmer for 15 minutes until the sauce thickens and turns golden.
5. 5 Pour the broth over the rice noodles, and serve with shredded green papaya.

With an appliance

• Oven 50 min

  Replace step 4: Add the fish broth, coconut milk, and sautéed fish to a heat-resistant pot, partially cover, and cook on the middle rack of the oven at 160 degrees for 18 minutes. Stir once at minute 10 to thicken the sauce without sticking to the bottom.