Servings: 4
Ingredients:
1 tbsp oil
4 spring onions, trimmed and thinly sliced
2 cloves garlic, peeled and chopped
2.5cm/1in piece lemon grass, cut into thin strips
2 tsps finely chopped fresh root ginger
1-1/2 liters/2 pints fish stock
100 grams/4oz thin rice noodles
225 grams/8oz little queen scallops with corals, separated
100 grams/4oz fresh white crab meat
salt and freshly ground black pepper
1 tbsp Thai fish sauce
1 tbsp chopped fresh flat-leaf parsley
Procedure:
1. Heat oil and fry onion, garlic, lemon grass and ginger for one minute.
2. Add stock, bring to bubbling then simmer for five minutes.
3. Add noodles and cook for three minutes.
4. Add scallops and crab and simmer for 1 minute or until scallops are opaque.
5. Season, add fish sauce and sprinkle with parsley to serve.