Nom Banh Chok

Ingredients

• Lime wedges - For serving
• Fresh herbs (cilantro, mint, basil) - For garnish
• Bean sprouts - 1 cup
• Salt - To taste
• Sugar - 1 tablespoon
• Shrimp paste - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Galangal - 2 slices
• Kaffir lime leaves - 4 leaves
• Lemongrass - 2 stalks, bruised
• Fish sauce - 3 tablespoons
• Coconut milk - 400 ml
• Fish fillets - 500 grams
• Rice noodles - 400 grams

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, combine the coconut milk, fish sauce, lemongrass, kaffir lime leaves, galangal, turmeric powder, shrimp paste, sugar, and salt. Bring to a simmer over medium heat.
3. Add the fish fillets to the pot and cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Remove the fish fillets from the pot and set aside. Discard the lemongrass, kaffir lime leaves, and galangal.
5. Using a blender or food processor, blend the curry sauce until smooth.
6. Return the curry sauce to the pot and simmer for another 10 minutes to allow the flavors to meld together.
7. To serve, divide the rice noodles among bowls. Top with the curry sauce and fish fillets.
8. Garnish with bean sprouts, fresh herbs, and lime wedges. Enjoy!