Fish Soup with Fresh Egg Noodles

P10 minutes C20 minutes S12


50ml Always Fresh Pure Olive Oil
40g fresh ginger, finely grated
1/2 bunch  spring onions, finely chopped
80ml Riviana Thai Sweet Chilli Sauce
3ltr hot fish stock
40ml Riviana Soy Sauce
1.2kg firm white fish fillets, cut into 2cm cubes
1.2kg fresh egg noodles
600g snow peas, topped, tailed and sliced diagonally
20ml Riviana Blended Sesame Oil
40ml lime juice
1 small bunch fresh coriander leaves, roughly chopped.


Heat olive oil in a large pot and sauté ginger and spring onions over medium heat for 1 minute. Add chilli sauce and sauté for a further minute.


Add stock, soy sauce, fish and simmer for 3 minutes. Add noodles and snow peas, continue simmering until tender.


Remove from heat and stir through sesame oil, lime juice and coriander.


Serve immediately drizzled with extra chilli sauce.

Products used