Num pa chok kari trey.
(Fish curry noodle soup.)
Khmer curry fish noodle soup with rich coconut sauce is absolutely delicious.
- Ingredients :
- 8 Cups water
- 1 Package rice vermicelli noodle
- ½ lb bean sprout, washed and drained
- 1 Cucumber,peeled and julienne
- A handful chopped mint
- 6 Cups water
- 1 lb fillets snakehead fish(trey toke), cod fish , basa or catfish
- 2 Cloves garlic, minced
- 1 Small yellow onion, minced
- ¼ Cup fresh or frozen minced lemon grass
- 1 Tablespoon minced fresh galanga root, or frozen galanga root
- ½ Teaspoon paprika
- 2 Canned, 4-oz, Nam-Ya noodle sauce
- 1 Canned, 14-oz, coconut milk
- 1 Tablespoon sugar
- 2 Tablespoons fish sauce
- ½ Teaspoon salt
- 2 Tablespoons vegetable oil
- Procedures :
Put 8 cups water in a large pot and cook till water boiling.
Add noodle to boiling water and cook till noodle tender
Pour cooked noodles into colander, rinsed under cold water, drained and set a side.
In a large bowl, mixed bean sprouts, cucumber and mint leaves together, set a side.
Put fish in a large soup pot, add 6 cups water and cooked till fish tender.
Removed cooked fish from the pot, put it in a large plate, keep fish stock simmering on the stove.
Use a fork to breaks cooked fish to small pieces, set a side,
In a blender, put garlic, onion, lemon grass,galanga, paprika, Namya sauce, coconut milk, sugar, fish sauce and salt, blended well.
Pre-heat a small non-stick skillet.
When it hot add oil,mixed sauce, stirs, simmering till sauce bubbling, add fish, stirs well, pour in stock pot, stirs, simmering till soup stock thicken and sauce reduced.
Serve hot with rice noodle and vegetables, or with hot French or Italian bread.
TO SERVE WITH NOODLE:
Put some mix vegetables in a bowl, add some noodle on top noodle, pour hot curry fish sauce on top noodle. Serve immediately.
TO SERVE WITH BREAD:
It is better with thicker sauce. In a small bowl, mix 2 tablespoons cornstarch with ¼ cup water, mix well, pour in soup stock and stirs till the sauce thicken. Serve curry fish in a bowl along with slices of hot crusty bread.
Copyright by Mylinh Nakry.