If using fresh
fish, wash and scale the fillets and simmer for 5 minutes in just enough
water to cover.
garlic, ginger, turmeric and chili powder in container of electric
blender and blend to a puree.
Heat both oils
in a large saucepan and fry the blended ingredients and chilies.
When it is
golden brown and beginning to stick to the pan, add fish stock, thin
coconut milk and bamboo shoots.
Bring to the
boil, turn heat low and simmer until bamboo shoots are tender.
shrimp paste in fish sauce and add to mixture.
Mix the chick
pea flour smoothly with a little cold water or some of the chick coconut
milk and add to pan.
as it comes to the boil.
Simmer for 5
minutes, add fish and if using canned fish, the liquid from the can as
coconut milk and lemon juice, stir as it comes to simmering point.
Season to taste
with salt if necessary.
Cook noodles in
boiling salted water until just tender.
Drain well and
serve in a large bowl alongside the soup.
bowls with accompaniments ready on the tables.
Serve in a
tureen or other large receptacle and provide deep bowls or old-fashioned
served first and soup ladled over the top.
Must be served