Thai Fish, Coconut and Noodle Soup
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons Thai green curry paste, we used Asian Home Gourmet
1 x 400 gram tin coconut cream
1 tablespoon julienned fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
4 kaffir lime leaves, optional
5 cups chicken or vegetable stock
400 grams pumpkin, peeled and diced
400 grams firm white fish fillets, sliced 2 cm pieces
350 grams thick udon noodles
2 tablespoons fish sauce
2 tablespoons lime juice
3 spring onions, thinly sliced
small handful fresh coriander
METHOD
Heat the oil in a large saucepan and fry the curry paste for 1 minute. Add the coconut cream, ginger, garlic, chilli, kaffir lime leaves and chicken stock and bring to the boil. Simmer for 5 minutes then add the pumpkin and cook until tender. Add the fish and noodles and simmer for 2-3 minutes or until the fish is just cooked. Stir in the fish sauce and lime juice.
To serve: Ladle the soup into bowls and top with the spring onions and coriander.
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