Tenderstem® Thai fish noodle soup
10 mins preparation
25 mins cooking
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
Combine all your sauce ingredients into a blender (a NutriBullet works best) and blitz until a smooth paste.
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.
Meanwhile, toast the peanuts in a dry pan until they take on some colour, but not burnt.
Add the noodles, Tenderstem® and fish to the broth and cook until they are all soft and cooked through (roughly 3 minutes).
Serve into your bowls and finish with chopped coriander, thai basil and toasted peanuts.