• 1 cup chicken stock
• 8 ounces thick rice noodles
• 2 tablespoons grated fresh ginger
• 3 medium cloves garlic, chopped
• ½ teaspoon turmeric
• 1 cup coconut milk
• 1 ½ pounds fresh cod cut into 1-inch pieces (thick cut)
• 1/2 cup fresh cilantro, chopped
• 1 ½ cup chopped green onions
• 3 to 4 tablespoons freshly squeezed lemon juice
• 2 medium ripe tomatoes, chopped and seeded
• 2 cups of bean sprouts, chopped
• sea salt and freshly ground black pepper to taste

In a large saucepan, bring the chicken stock to a boil. Turn to simmer and set this aside. In another pot, cook rice noodles according to package directions. When cooked, drain noodles and divide between 4 bowls. To the simmering chicken stock, add the ginger, garlic and cod. Cook for about 3 minutes, stirring constantly. Add the turmeric, coconut milk and simmer on medium-high heat for about 5 minutes.

Add cilantro, green onions, lemon juice, and tomatoes. Cook for about 3 minutes more. Turn off heat and season with salt and pepper to taste. Ladle over noodles and top with chopped bean sprouts. Makes 4 servings.