Thai Red Noodle Soup
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