I love this soup for breakfast. It seems to refresh me and get me off to a good start. We’ve always been ‘unusual’ eaters in our family. Our girls were taking whole capsicums (before AIP of course) and rice cakes to school in the ’80’s and what was more unusal about that was many kids wanted to swap their standard Vegemite sambos for fresh homecooked food in a lunch box.
- 1 piece of white fish 5 x 10cm (approx)
- 1 small piece of ginger mashed in the mortar – 1cm x 1cm
- 1 clove garlic
- 1 Shallot – I didn’t have any this recipe so used a small brown onion
- 1/2 packet of horribly expensive kelp noodles (these cost me if I remember correctly about $11.00)
- 1 heaped tSpn coconut oil
- few sprigs of coriander to garnish
- 1 tSpn Squid brand fish sauce. (This sauce has no preservatives and the composition is as follows 77% anchovy, 20%salt and 3%sugar)
- 750ml or to desired strength – water
- 1/2 square of Nori seaweed – or any will do to your taste
Sautee the onion in the coconut oil. When soft add ginger and garlic and lightly sautee for about 1 minute.
Add hot water (to make sure you don’t buckle your saucepan)
Chuck in the noodles and fish. I just added mine frozen and cooked gently until done.
Serve in a large bowl and garnish with Nori and Cori(ander)
This recipe takes about 10 minutes all up.