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Ingredientes
- 2 x Red chillies
- 4 x Cloves garlic
- 55 gm Gingal, (2oz)
- 1 tsp Coriander seeds
- 20 gm Fresh coriander, (3/4oz)
- 4 Tbsp. Sesame oil, (50ml)
- 250 gm Salmon, (9oz)
- 450 gm Lobster, (1lb)
- 2 x Lemons
- 800 ml Fish stock, (28fl ounce)
- 4 Tbsp. Thai Fish sauce, (50ml)
- 200 gm Dry Vermichelli noodles, (7oz) Fresh mint and coriander
- 6 x Spring onions Soy sauce
Direcciones
- Cook the lobster in the fish stock for 11 min per lb. in weight.
- Remove from the stock and take out all the lobster meat, crush the shells and throw away the bones once cold.
- Cook the noodles in boiling water, drain and place in the middle of the serving bowl, piled high. Add in the choppped mint, chilli, gingal and garlic to the soup and cook for 3-4 min and then strain.
- Garnish the top of the noodles with spring onions, lobster meat and herbs. Finish the soup with lemon, sesame oil, fish sauce, coriander leaves and diced chilli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1745g | |
| Calories 1661 | |
| Calories from Fat 899 | 54% |
| Total Fat 101.07g | 126% |
| Saturated Fat 17.57g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 565mg | 188% |
| Sodium 9672mg | 403% |
| Potassium 3465mg | 99% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 11.1g | 37% |
| Sugars 5.0g | 3% |
| Protein 159.83g | 256% |
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