Heat Rating: Fiery Almost any kind of fish is suitable for this fabulously tasty meal in a bowl, but we recommend halibut or catfish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
In small saucepan, bring tamarind pulp and 2 cups (500 mL) water to boil; reduce heat to medium and simmer for 10 minutes. Strain through sieve into large saucepan, pressing with spatula to extract liquid; discard solids. Set aside.
In small skillet, toast coriander seeds, cumin seeds, fennel seeds and peppercorns over medium-low heat until fragrant, about 5 minutes. In clean coffee grinder, grind to fine powder; set aside. In same pan and using fork, mash shrimp paste; cook over medium heat, mashing, until crumbly, dry and very smelly. Transfer to food processor.
Slice lemongrass paper-thin; add to food processor.
Break dried hot peppers in half; shake out and discard seeds. In clean coffee grinder, grind until coarse powder. Add to food processor along with chopped shallots, finger hot peppers, garlic, ginger and 1 cup (250 mL) water; purée until fairly smooth. Add to tamarind liquid in saucepan. Stir in 8 cups (2 L) water, sugar, turmeric, salt and coriander seed mixture; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 20 minutes.
Add fish; cook over medium-high heat for 3 minutes. Add shrimp; cook for 2 minutes. Add squid; cook for 1 minute.
Meanwhile, bring large pot of water to boil; add noodles. Remove from heat; cover and let stand for 15 minutes. (Or, if using rice stick noodles, cook according to package instructions.) Drain; divide among 6 warmed large soup bowls. Keep warm.
Ladle soup over noodles. Top with pineapple, cucumber, onion, pickled shallots, then mint. Serve with lime wedges to squeeze over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 1053 mg
- Protein 45 g
- Calories 574.0
- Total fat 4 g
- Cholesterol 251 mg
- Saturated fat 1 g
- Total carbohydrate 87 g
- Iron 52.0
- Folate 25.0
- Calcium 16.0
- Vitamin A 12.0
- Vitamin C 37.0