Tenderstem^® Thai Fish Noodle Soup

This wholesome Thai fish soup is packed full of exciting and vibrant flavours. The soup’s base, made from lemongrass, ginger and chilli, creates a hot and sour taste that is deliciously warming, whilst the coconut milk provides a comforting richness. Go on, take your taste buds on a little adventure!

Preparation time

10 minutes

Cooking time

25 minutes

Serves

Dietary requirements

Dairy free
Pescatarian

Nutritional information per serving

kcal 489
Fat 27.4g
Saturates 13.8g
Carbs 36.7g
Sugars 6.4g
Fibre 6.3g
Protein 25.1g
Salt 2.7g

Try with Frozen Tenderstem^®

Ingredients

For the sauce:

2 tbsp coconut oil
2 lemongrass stalks, bashed, roughly chopped and outer leaves removed
Juice of 2 limes
3 garlic cloves
5cm piece of ginger, peeled and roughly chopped
2 tbsp fish sauce
4 tbsp red Thai curry paste
1 bunch of fresh coriander

For the soup:

1 red pepper, thinly sliced
1 red chilli finely diced
1 tin or 400ml reduced-fat coconut milk
A handful of unsalted peanuts
3-4 fine egg noodle nests (or around 150-200g egg noodles)
200g Tenderstem^®, sliced into bite sized pieces
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

Method

Combine all the sauce ingredients with 4 tbsp water into 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 8 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 3 minutes so that they are soft and cooked through.
Divide between 4 bowls and garnish with the chopped coriander, Thai basil and toasted peanuts.

Nutrition information for Tenderstem^® is based on lab analysis of the raw product commissioned by Tenderstem^®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem^® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.