Ingredients:
400 g Salmon file, skinless
2 big squids without legs
1 chili
2 big cloves of garlic
1 small shallot
small bunch of fresh coriander
a pack of shiitake mushrooms
1/3 of udon noodle pack
2 limes (a stalk of lemongrass if you managed to find it)
tbl spoon of fish sauce
3cm of ginger root
salt to taste
1 l of chicken broth
a can of coconut milk
Prep work:
roughly chop garlic put aside, finely chop shallot, put aside and grate or finely chop ginger, then chop half of chili pepper (if chili is not too spicy you can use more than one, depends on your heat tolerance) the other half nicely slice and leave for soup dressing at the end. Divide coriander in half - separate leaves from stalks, nicely chop coriander stalks and put aside leaves for soup dressing.
Zest 2 limes and then mix the zest with squeezed out juice. Wash the fish and squid very well and put aside (i did not cut the fish it flakes nicely in the soup), then take squid heads and cut their sides to flatten them, then cut in half and slice in shape of noodles, quite thinly, put aside. I had dried shiitake mushrooms, so i had to soak them before preparation, it took 30 min maybe less in cold water and they were ready to go, cut the heads in pieces around the stem, stems are quite harsh so i didn't use them.
And now lets get into real cooking:
heat the pan with a bit of oil - i used peanut oil, add garlic and fry until it will soften a bit, add ginger and shallots, fry until golden and nice, at the end chuck in chopped up chili and fry until it will soften a bit, then pour in coconut milk. Cook it for 5 - 10 min then poor in hot chicken broth and fish sauce and let it simmer for 15 min, taste it on the way if you like the density of spices if it is too watery let it simmer down, once it reaches its eclipse put in the fish and cook for 10 min ( + - 5 min depending on thickness of salmon peace). Once Salmon is cooked throw in squid pieces and after 3 min drop in udon noodles. Noodles usually take around 5 min, you need to check it it shouldn't bee too soft, once noodles are almost done switch of the heat and leave it until it will stop boiling.
Ready to serve:
put a bowlful of goodness, drop in few slices of chili and add few leaves of coriander and voila!
Enjoy!
400 g Salmon file, skinless
2 big squids without legs
1 chili
2 big cloves of garlic
1 small shallot
small bunch of fresh coriander
a pack of shiitake mushrooms
1/3 of udon noodle pack
2 limes (a stalk of lemongrass if you managed to find it)
tbl spoon of fish sauce
3cm of ginger root
salt to taste
1 l of chicken broth
a can of coconut milk
Prep work:
roughly chop garlic put aside, finely chop shallot, put aside and grate or finely chop ginger, then chop half of chili pepper (if chili is not too spicy you can use more than one, depends on your heat tolerance) the other half nicely slice and leave for soup dressing at the end. Divide coriander in half - separate leaves from stalks, nicely chop coriander stalks and put aside leaves for soup dressing.
Zest 2 limes and then mix the zest with squeezed out juice. Wash the fish and squid very well and put aside (i did not cut the fish it flakes nicely in the soup), then take squid heads and cut their sides to flatten them, then cut in half and slice in shape of noodles, quite thinly, put aside. I had dried shiitake mushrooms, so i had to soak them before preparation, it took 30 min maybe less in cold water and they were ready to go, cut the heads in pieces around the stem, stems are quite harsh so i didn't use them.
And now lets get into real cooking:
heat the pan with a bit of oil - i used peanut oil, add garlic and fry until it will soften a bit, add ginger and shallots, fry until golden and nice, at the end chuck in chopped up chili and fry until it will soften a bit, then pour in coconut milk. Cook it for 5 - 10 min then poor in hot chicken broth and fish sauce and let it simmer for 15 min, taste it on the way if you like the density of spices if it is too watery let it simmer down, once it reaches its eclipse put in the fish and cook for 10 min ( + - 5 min depending on thickness of salmon peace). Once Salmon is cooked throw in squid pieces and after 3 min drop in udon noodles. Noodles usually take around 5 min, you need to check it it shouldn't bee too soft, once noodles are almost done switch of the heat and leave it until it will stop boiling.
Ready to serve:
put a bowlful of goodness, drop in few slices of chili and add few leaves of coriander and voila!
Enjoy!
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