Thai Red Noodle Soup
Ingredients
- 1 onion
- 1 carrot
- 1 pepper
- 4 garlic cloves
- 1 thumb size piece of ginger
- 1 lemongrass stalk
- 4 tbsp Thai red curry paste
- 400ml coconut milk
- 750ml vegetable stock (add more if required)
- 200g rice noodles
- 200g firm tofu
- 2 lion's mane mushrooms
- 2 tbsp soy sauce
- 1 lime
- Small bunch fresh coriander
- Red chilli
- Spring onion
- Salt
- Pepper
- Neutral oil
Preparation
Finely dice the carrot, onion and pepper.
Mince the garlic and ginger, and bash the lemongrass stalk.
Add a splash of oil into a saucepan and heat over medium-high heat, then add the carrot, onion and pepper with a pinch of salt, and sauté for 3-5 minutes until softened.
Add the garlic, ginger and lemongrass, and sauté for 1 minute until fragrant.
Add the curry paste, mix well, and cook for 2 minutes.
Add the coconut milk and vegetable stock, bring to a boil, then reduce to a simmer for 10-15 minutes, and season to taste with salt, lime juice and sweetener if required.
For the toppings, sear and press out the moisture from the mushrooms in a hot pan, add a splash of oil to coat, and season with soy sauce.
For the tofu, press out moisture, slice into chunks, coat in cornflour, and shallow fry in hot vegetable oil until golden and crisp on each side, then season with soy sauce.
Cook the noodles according to package directions.
Place the noodles into bowls, top with ladles of broth, add the mushrooms, tofu and coriander on top, and garnish with chilli, spring onion and a wedge of lime.
