Lemon Grass and Rice Noodle Fish Soup

Ingredients

• 2 teaspoons unrefined peanut oil or sesame oil
• 1 large onion, in thick slices
• 1 3-inch piece ginger, peeled and thinly sliced
• ½ cup thinly sliced lemon grass
• 1 2-inch piece cinnamon stick
• 2 star anise
• 4 cloves
• ½ teaspoon coriander seeds, crushed
• ½ teaspoon fennel seeds, crushed
• 4 small dry red chiles
• ⅛ teaspoon turmeric
• 2 teaspoons sugar
• 1 tablespoon soy sauce
• 2 teaspoons Asian fish sauce
• 8 cups fish broth or chicken broth
• Salt and pepper
• 8 ounces thin rice noodles (vermicelli)
• 2 pounds mussels, scrubbed
• 1 pound squid, sliced 1/2-inch thick
• ½ cup roughly chopped cilantro, for garnish
• ¼ cup chopped scallions, for garnish
• Leaves from 1 small bunch Thai basil, for garnish
• 6 fresh green or red Thai bird chiles, slivered, for garnish
• Lime wedges, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    582 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 49 grams protein; 327 milligrams cholesterol; 1333 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place a heavy-bottomed soup pot over medium-high heat. Add the peanut oil, and swirl to coat. When oil is hot, add the onion and cook for 5 minutes, stirring, until softened and lightly browned. Add all the aromatics (ginger, lemon grass, cinnamon, star anise, cloves, coriander, fennel, dry chiles and turmeric) and stir to distribute. Add the sugar and let everything fry lightly, until sugar begins to caramelize, about 2 minutes. Add the soy sauce, fish sauce and broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes. Strain, discarding solids. Season to taste with the salt and a generous amount of pepper. (May be prepared several hours ahead.)
2. Soak the rice noodles: Put the rice vermicelli in a large bowl. Cover with boiling water. Stir noodles as they soften. Soak for about 20 minutes until tender. Cool in a colander under running water and drain. Reserve at room temperature.
3. To serve, bring soup to a brisk simmer. Add the mussels and put on the lid. Cook 2 minutes, until mussels have opened. Add the squid, stir to combine and cook 30 seconds more. Turn off heat.
4. Divide rice noodles among 4 large soup bowls. Ladle soup into bowls. Sprinkle with the cilantro, scallions and Thai basil. Pass the fresh chiles and lime wedges separately.

About 1 hour