Fish and Noodle Soup

Ingredients

 * 200 g dried rice vermicelli
 * 1 tablespoon cooking oil
 * 2.5 cm piece fresh ginger, grated
 * 3 small red chilies, seeded and finely chopped
 * 4 spring onions, chopped
 * 3½ cups coconut milk
 * 2 tablespoons fish sauce
 * 2 tablespoons tomato paste
 * 500 g firm white fish fillets, cubed
 * 2 ham steaks, diced
 * 150g snake beans, chopped
 * 180g bean sprouts, trimmed
 * 1 cup fresh mint
 * ½ cup unsalted roasted peanuts

Directions

 * 1) Soak the vermicelli in boiling water for 5 minutes to soften it, drain well.
 * 2) Heat the cooking oil in a large, heavy-based pan and cook the ginger, chile and spring onion for 3 minutes or until golden.
 * 3) Stir in the coconut milk, fish sauce and tomato paste, cover and simmer for 10 minutes.
 * 4) Add the fish, ham and snake beans and simmer for 10 minutes, or until the fish is tender.
 * 5) Divide the vermicelli among four bowls and top with bean sprouts and mint.
 * 6) Spoon the soup into the bowls and sprinkle with peanuts.
 * 7) Serve while hot.