Nam Banh Chok - Fish Curry Vermicelli Noodle Soup

In a large pot place 3L water and bring to the boil over medium heat. Once boiling, place the fish in the water with galangal, gratchai and kaffir lime leaves. Cook for 10 minutes or until fish is cooked.

Remove fish from the liquid and strain. Keep the liquid as stock and discard the solids.

When the fish is cooled enough to handle, pick the meat from the bones carefully not to leave any bones in the meat. Discard the bones.

In a food processor, blend the curry paste ingredients to a smooth paste.

In a large mortar and pestle, pound the fish meat to a smooth paste, then add the curry paste and pound together.

Bring the stock back to the boil and add the fish curry mix. Continue to boil and skim any scum that rises. Simmer the curry for 20-30 minutes to cook.

Add the coconut cream and season with sugar and fish sauce. Simmer for a further 10 minutes.

While the curry is cooking, cook the noodles. Place a medium pot of water over high heat and bring to the boil. Put the noodles in the boiling water and bring back to the boil. Cook for 5 minutes then turn off the heat and leave for a further 5 minutes. Drain and run under cold water.

Serve the salad garnish on the table. Place some noodles in a bowl topped with the fish curry and serve, with people helping themselves to the salad.