Thai Red Noodle Soup

Name: Thai Red Noodle Soup
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 onion; 1 carrot; 1 pepper; 4 garlic cloves; 1 thumb size piece ginger; 1 lemongrass stalk; 2 tbsp Thai red curry paste; 400 ml coconut milk; 750 ml vegetable stock; 200 g rice noodles; 200 g firm tofu; 2 lions mane mushrooms; 2 tbsp soy sauce; 1 lime; 1 small bunch fresh coriander; 1 red chilli; 1 spring onion; 1 pinch salt; 1 pinch pepper; 1 splash neutral oil

25m

Serves 3

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Thai Red Noodle Soup

tiktok.com

25m

Serves 3

Directions

1Finely dice the carrot, onion and pepper.
2Mince the garlic and ginger, bash the lemongrass stalk.
3Add a splash of oil into a saucepan. On a medium high heat, once hot, add the carrot, onion and pepper with a pinch of salt.
4Sauté for 3-5 min until softened.
5Add the garlic, ginger and lemongrass. Sauté for 1 min until fragrant.
6Add the curry paste, mix well and allow to cook off for 2 min.
7Add the coconut milk, then vegetable stock. Bring to a boil then reduce to simmer for 10-15 min. Season to taste with salt, lime juice and sweetener of choice if required.
8Sear and press out the moisture of the mushrooms. Add a splash of oil to cover and season with soy sauce.
9Press out some moisture from the tofu and slice into chunks.
10Coat the tofu in cornflour and shallow fry in hot vegetable oil until golden and crisp on each side. Season with soy sauce.
11Cook the noodles according to package directions. Place into bowls, then top with ladles of broth. Add the mushroom, tofu and coriander on top. Garnish with chilli, spring onion and a wedge of lime.

Ingredients

1 onion
1 carrot
1 pepper
4 garlic cloves
1 thumb size piece ginger
1 lemongrass stalk
2 tbsp Thai red curry paste
400 ml coconut milk
750 ml vegetable stock
200 g rice noodles
200 g firm tofu
2 lions mane mushrooms
2 tbsp soy sauce
1 lime
1 small bunch fresh coriander
1 red chilli
1 spring onion
1 pinch salt
1 pinch pepper
1 splash neutral oil

Equipment

saucepanfrying panknifewooden spoonchopping boardwhisk

Thai Red Noodle Soup

25m

Serves 3

tiktok.com

Thai Red Noodle Soup

tiktok.com

25m

Serves 3

Directions

1Finely dice the carrot, onion and pepper.
2Mince the garlic and ginger, bash the lemongrass stalk.
3Add a splash of oil into a saucepan. On a medium high heat, once hot, add the carrot, onion and pepper with a pinch of salt.
4Sauté for 3-5 min until softened.
5Add the garlic, ginger and lemongrass. Sauté for 1 min until fragrant.
6Add the curry paste, mix well and allow to cook off for 2 min.
7Add the coconut milk, then vegetable stock. Bring to a boil then reduce to simmer for 10-15 min. Season to taste with salt, lime juice and sweetener of choice if required.
8Sear and press out the moisture of the mushrooms. Add a splash of oil to cover and season with soy sauce.
9Press out some moisture from the tofu and slice into chunks.
10Coat the tofu in cornflour and shallow fry in hot vegetable oil until golden and crisp on each side. Season with soy sauce.
11Cook the noodles according to package directions. Place into bowls, then top with ladles of broth. Add the mushroom, tofu and coriander on top. Garnish with chilli, spring onion and a wedge of lime.