Thai Fish Soup

Serving Suggestion

INGREDIENTS. Serves 4

2 x 500g Mures Fish Stock
1 tsp chilli crushed
2 tsp ginger grated
2 tsp garlic crushed
1 tbsp fish sauce, optional
1 lime, zest and juice
2 cups coconut milk
200g noodles, soaked in hot water for 15 min
400g white fish, boned and cut into bite sized pieces
200g baby spinach Leaves
2 tbsp coriander, chopped

COOKING.

Soak noodles in hot water for 15 minutes. Pour the Mures Fish Stock into a large saucepan add the chilli, ginger, garlic, fish sauce and lime. Bring to the boil, and then simmer gently for ten minutes. Add the coconut milk, strained noodles and fish pieces, bring back to a simmer, add the spinach leaves then simmer gently until the fish is cooked through. Serve topped with chopped coriander.