I just can never fully satisfy my Asian cuisine cravings. This soup uses lemongrass, one of my all-time favorite ingredients. I know it isn't necessarily THAT versatile, but when you use it, you can really tell.
Thai Cod Noodle Bowl
Serves: 1 Time: Marinade away, then about 15 minutes Difficulty: Not your first rodeo
- 1 stalk lemongrass
- 1 garlic clove, minced
- 1 T. grated ginger
- 1/2 shallot, finely diced
- drizzle fish sauce
- 1 T. soy sauce
- 1/2 serrano pepper, finely diced
- 1 tsp. Mirin
- 4-6 oz. cod, cut into bite-size pieces
- 1/3 c. thin rice noodles
- 3/4 c. fish, vegetable, or chicken stock
- small handful of cilantro and mint, chopped
- 1 scallion, chopped
- 1/2 lime, juiced
Combine the first eight ingredients in a plastic bag. Add the cod and let it marinate in the refrigerator for at least 30 minutes.
Bring a small pot of water to a boil. Add the noodles and cook to package instructions; mine were approximately 9-10 minutes.
While the noodles cook, add the fish and marinade to a pot. Let the fish sear for 1-2 minutes, then add in the stock. Let the fish and stock simmer while the noodles cook.
Drain the noodles and put them in the center of a bowl. Pour the fish and stock over the top. Garnish with the herbs, scallion, and lime juice.