Ingredients
Preparation
Cut the salmon and cod into dices, and mix with grated ginger, salt and sweet chili sauce.
Cook rice noodles as instructed on the package.
Lightly crush the lemongrass with the back of a knife, cut chili into slices and gfinely chop coriander.
Add lemongrass, chili, coriander, sugar, fish sauce and chicken stock to a casserole and bring to a boil.
Strain the bouillon and taste with lime juice.
Add salmon and cod to the bouillon and bring to a boil.
Cut carrot, cucumber and spring onion into strips and add to the bouillon with the prawns and rice noodles right before serving.
Serve immediately.