Tenderstem® Thai fish noodle soup

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  • 10 mins preparation
  • 25 mins cooking
  • Serves 2
recipe PDF
For the sauce:
  • 2 tbsp coconut oil
  • 2 lemongrass, bashed and outer leaves removed and roughly chopped
  • Juice of 2 limes
  • 3 garlic cloves, peeled
  • 5 inches of ginger, peeled and roughly chopped
  • 2 tbsp fish sauce
  • 4 tbsp red thai curry paste
  • 1 bunch of coriander stalks
  • 4 tbsp water
For the soup:
  • 1 red pepper, thinly sliced
  • 1 tin or 400ml coconut milk
  • A handful of peanuts
  • 3-4 fine egg noodle nests
  • 200g Tenderstem®, sliced into bite sized pieces
  • 1 red chilli finely diced
  • 2 fillets of white fish, cut into chunks - seabass, haddock, cod and pollock all work well
  • Small bunch of fresh coriander, chopped
  • Small bunch of thai basil, torn
  1. Combine all your sauce ingredients into a blender (a NutriBullet works best) and blitz until a smooth paste.

  2. In a large deep pan, pour in the sauce mix and the sliced red peppers and the diced chilli and cook on a medium heat for a few minutes to cook out the sauce and soften the peppers. Once fragrant, add the coconut milk. Simmer gently for about 8 minutes so the coconut milk takes on all the flavours.

  3. Meanwhile, toast the peanuts in a dry pan until they take on some colour, but not burnt.

  4. Add the noodles, Tenderstem® and fish to the broth and cook until they are all soft and cooked through (roughly 3 minutes).

  5. Serve into your bowls and finish with chopped coriander, thai basil and toasted peanuts.

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