Penang Hot Sour Soup Recipe

Ingredients :
225 g 1.2 liters 4-5 6 1 3 1 teaspoon 1 tablespoon 1/4 teaspoon 15 1 teaspoon 1 teaspoon 3 tablespoons 225 g	whole fish, such as trout fish or chicken stock dried chilies, cored, seeded and chopped shallots, chopped stalk lemon grass, chopped slices galangal, chopped shrimp paste paprika ground turmeric fresh mint leaves brown sugar vegetable oil tamarind paste rice vermicelli salt
Method : In a saucepan, put fish and stock. Cover and simmer for 15 minutes. Lift fish from pan. When cool enough to handle, remove flesh from skin and bones. Return bones to pan and simmer gently, uncovered for 15 minutes, then strain. Mash fish. Put chilies and 4 tablespoons hot water in a blender and soak for 10 minutes. Add shallots, lemon grass, galangal, shrimp paste, paprika and turmeric. Mix to a smooth paste. Add to pan with strained stock. Add mint, sugar, oil, tamarind and 225 ml water. Simmer, uncovered for 15 minutes. Add fish and simmer for 30 minutes. Soak noodles in hot water for 15 minutes until soft; drain. Cook in boiling salted water for 1 minute; drain. Put in warmed soup bowl. Serves 3-4