QUICKIE NOODLE SOUP
A creamy Thai noodle soup with minimal prep. The only thing that needs chopping is the radishes.
Ingredients
(feeds 4)
400m of coconut cream
25g of coriander
150g of homegrown radish
4 tbsp of Thai green curry paste
200g of rice vermicelli noodles
2 limes
80g of watercress
2 tbsp of fish sauce
2 tbsp of chilli oil
50g of crispy shallors
1L of chicken stock
Step 1
Put a large, deep saucepan over a medium-high heat. Once it's nice and hot, add half of the coconut cream and cook until the oil separates and the coconut solids turn golden. Gorgeous. Meanwhile, pick the leaves off the coriander and set them aside.
Step 2
Add the curry paste and coriander stems to the coconut oil, then cook, stirring, for 2 mins. Pour the chicken stock in along with enough water to fill the saucepan, then bring it to the boil. Turn the heat down to medium and simmer for 10-15 mins to make a broth. Scoop off any foam that develops on the top of the broth.
Step 3
Meanwhile, cook the noodles following the instructions on the pack. Trim the leaves off the radishes and thinly slice them, using a mandoline or veg peeler if you have one.
Step 4
Strain the broth through a fine mesh sieve, then stir through the remaining coconut cream and watercress until wilted. Season with fish sauce, lime juice, and black pepper.
Step 5
Divide the noodles and broth into bowls, then top with a drizzle of chilli oil, radishes, crispy shallots and coriander leaves. Stunning.
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