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Asian fish noodle broth - Serves 4 people

Asian fish noodle broth

If you do not want to use rice noodles, shred some won-tan pastry and drop in the soup at the last minute.

Jean-Christophe Novelli A tip from


In a large pan, warm the sesame oil, add the fish sauce and slowly sweat the shallots, sugar, chilli, crushed lemon grass and ginger. Add the stock and bring to the boil for about 10 minutes. Pour 1/3 of the hot stock in to a pan with the rice noodles and the chilli flakes, cover and put to one side.

Add the coconut cream to the main pan and boil for 5 minutes, add the monk fish, squid, mullet and mussels and cook for 3 minutes, check the seasoning, add lime juice to taste; (if the soup tastes too strong you can always dilute it with the stock from the noodles.) Drain the noodles, and place in the serving dish, top them with the soup

At the last minute add the coriander and mint then serve.


200g rice noodles

3 tsp sesame oil

2 shallots finely chopped

1 green chilli finely chopped and seeds removed

2 sticks of lemon grass

A large piece ginger pealed and grated

350ml coconut cream

350ml strong chicken stock

2 tsp Thai fish sauce

1 and ½ limes

1 tsp brown sugar

400g monk fish tail cut in to big chunks

250g mussels

4 mullet fillets

6 squid rings or slices

Sprinkle of chilli flakes

Small bunch of coriander

Small bunch of mint

Salt and pepper

Preparation time: 20 minutes

Cooking time: 15 minutes