Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar

------------------------CHILI PASTE-----------------------------
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or
until just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and
dried and fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add
water if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20
minutes. Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream,
sliced lime leaves, sprouts, salt and sugar and bring to the boil.
Divide vermicelli into serving bowls, pour soup over it. Garnish with
extra sliced chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

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