The recipe comes from the renowned Inverawe Smokehouse in Scotland. Inverawe Smokehouses was established by the Campbell-Preston family in 1974 and has been producing its award-winning produce from the banks of Loch Awe ever since.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 3 tablespoons sunflower oil
- 1 large leek, finely sliced
- 1 large carrot, julienned or grated
- 45g /1½ oz fresh ginger, julienned
- 3 garlic cloves, peeled and finely sliced
- 1 red and 1 green chilli, finely sliced (seeded if you
- don’t like it too hot!)
- A pinch of ground cumin
- 600ml / 1 pint vegetable or fish stock
- Juice and zest of 1-2 limes
- 1 x 375g /12 oz pack fresh stir-fry rice noodles
- A handful of coriander sprigs
- Sesame oil (optional)
- 200g (7 oz) smoked halibut, shredded
- Toasted sesame seeds, to serve
- Warm the oil in a large frying pan or wok. Add the leek, carrot, ginger, garlic and chillies and gently sauté until softened slightly. Stir in cumin, add the stock, lime juice and zest and simmer for about 5-6 minutes until softened or just al dente.
- Just before serving, add the noodles and the coriander sprigs to the soup and stir, then sprinkle with a couple of drops of sesame oil if using.
- Serve the soup piping hot into large warm bowls. At the last moment add the shredded smoked halibut and a sprinkling of toasted sesame seeds.