How to make a Thai fish noodle soup in 35 minutes
This wholesome soup is packed full of exciting and vibrant flavours. The base, made from lemongrass, ginger and chilli, creates a hot and sour taste that is deliciously warming, while the coconut milk provides a comforting richness
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Serves 2
Prep: 10 minutes
Cook: 25 minutes
For the sauce
2tbsp coconut oil
2 lemongrass stalks, bashed, roughly chopped and outer leaves removed
Juice of 2 limes
3 garlic cloves
5cm of ginger, peeled and roughly chopped
2tbsp fish sauce
4tbsp red Thai curry paste
1 bunch of coriander stalks
4tbsp water
For the soup
1 red pepper, thinly sliced
1 red chilli, finely diced
400ml coconut milk
A handful of peanuts
3-4 egg noodles nests
200g tenderstem, sliced into bite-sized pieces
2 fillets of white fish, cut into chunks (sea bass, haddock, cod and pollock all work well)
Small bunch of fresh coriander, chopped
Small bunch of Thai basil, torn
Combine all the sauce ingredients in a blender and blitz until they become a smooth paste. Put a large deep pan onto a medium heat and add the smooth sauce mix, the sliced red peppers and the diced chilli. Cook for a few minutes until the peppers and chilli soften.
Once softened, add the coconut milk and simmer for eight minutes. Meanwhile, toast the peanuts in a dry pan on a medium heat until they take on some colour, being careful not to burn them, and then take off the heat.
Next, add the noodle nests, tenderstem and fish to the coconut milk broth and simmer for three minutes so they are soft and cooked through. Serve into bowls and garnish with the chopped coriander, Thai basil and toasted peanuts.
Recipe from Tenderstem.co.uk
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