Thai Red Noodle Soup

Added on: 2025-01-24 18:24:51.027615

Ingredients:

• 1.0 of onion
• 1.0 of carrot
• 1.0 of pepper
• 4.0 of garlic cloves
• 1.0 thumb size piece of ginger
• 1.0 of lemongrass stalk
• 4.0 tbsp of Thai red curry paste
• 400.0 ml of coconut milk
• 750.0 ml of vegetable stock
• 200.0 g of rice noodles
• 200.0 g of firm tofu
• 2.0 of lion's mane mushrooms
• 2.0 tbsp of soy sauce
• 1.0 of lime
• 1.0 small bunch of fresh coriander
• 1.0 of red chilli (optional)
• 1.0 of spring onion (optional)
• 0.0 of salt
• 0.0 of pepper
• 0.0 of neutral oil

Instructions:

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