Thai Red Noodle Soup
Serves 315 mins prep30 mins cook
This Thai Red Noodle Soup is a comforting broth topped with seared lion’s mane mushrooms and crispy tofu. Ideal for warming up during soup season, it's easy to adapt to your taste with the toppings of your choice. Perfectly balanced flavors make it a delicious meal.
0 servings
What you need
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 vegetable stock. Bring to a boil, then reduce to simmer for 10-15 minutes. Season to taste with salt, lime juice, and sweetener 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 instructions. Place into bowls, then top with ladles of broth. Add the mushroom, tofu, and coriander on top. Garnish with chilli, spring onion, and a wedge of lime.View original recipe