How to make Thai fish noodle soup

This wonderfully warming dish, packed with fragrant spices balanced with creamy coconut milk, makes for a comforting midweek supper

Thai fish noodle soup

Prep 10 minutes
Cooking 25 minutes
Serves 2

For the sauce

2tbsp coconut oil
2 lemongrass, bashed and outer leaves removed and roughly chopped
Juice of 2 limes
3 garlic cloves, peeled
5 inches of ginger, peeled and roughly chopped
2tbsp fish sauce
4tbsp red Thai curry paste
1 bunch of coriander stalks
4tbsp water

For the soup

1 red pepper, thinly sliced
1 tin or 400ml coconut milk
A handful of peanuts
3-4 fine egg noodle nests
200g tenderstem, sliced into bite sized pieces
1 red chilli, finely diced
2 fillets of white fish, cut into chunks – seabass, haddock, cod and pollock all work well
Small bunch of fresh coriander, chopped
Small bunch of Thai basil, torn

Combine all your sauce ingredients into a blender and blitz into a smooth paste.

In a large deep pan, pour in the sauce mix, the sliced red peppers and diced chilli and heat over a medium flame for a few minutes to cook out the sauce and soften the peppers. Once fragrant, add the coconut milk. Simmer gently for about eight minutes so the coconut milk takes on all the flavours.

Meanwhile, toast the peanuts in a dry pan until they take on some colour, but not burnt.

Add the noodles, tenderstem and fish to the broth and cook until they are all soft and cooked through (roughly 3 minutes).

Serve into bowls and garnish with chopped coriander, Thai basil and toasted peanuts.

Recipe from tenderstem.co.uk