Tenderstem® Thai fish noodle soup
10 mins preparation
25 mins cooking
Nutritional information per serving
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.
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.