Glass Noodle Seafood Soup

Glass Noodle Seafood Soup

Glass Noodle Seafood Soup

This is a simple and healthy soup made with glass noodles which are made out of mung beans –  which means they are much healthier than their pasta counterparts but just as tasty.
I have used a mixture of mussels, prawns and whiting, please use whatever fish your fancy the most!

12 green prawns; raw, shelled and deveined (if you want to enrich the broth, add the prawn shells to the stock while it is boiling – not essential though!)
250 grams mussels
1 piece of firm fleshed white fish such as whiting, cod or snapper
3 tablespoons ginger, finely grated
500mls vegetable, seafood or chicken stock
½ teaspoon white pepper
¼ teaspoon dried coriander
1 tablespoon soy sauce
3 tablespoons fish sauce
4 spring onions, finely sliced
2 cloves garlic, crushed
1 red capsicum (or chilli), finely sliced
Juice of 1 lime
2 bok choi, quartered
1 packet of Glass noodles – soak the noodles in a little water for about 2 minutes before adding to the soup to make them pliable and soft.

Glass Noodle Seafood SoupIn a large pan, add the white pepper and coriander and heat until smoking hot. 
Add the reserved prawn shells and heads and fry off over a high heat.  Add half the ginger, 1 clove of garlic, and reduce the heat. 

Add 500mls of prepared stock (either homemade or a good commercial stock), lime juice, soy sauce, fish sauce and 2 spring onions.

Remove the prawn shells, then add the prawns and allow to cook almost all the way through. 
Simmer the stock over a medium heat, allow to reduce down a little then add the mussels, fish and remaining spring onions, garlic and ginger – by adding late in the mix it keeps the flavours fresh and spritely.

Add the capsicum (or chilli)  and cook for just a few minutes.
Lastly add the bok choi and noodles.