A Barossa Food Tradition - Handcrafting Quality Egg Noodles

Thai Coconut Soup Recipe

Name: Thai Coconut Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 0 250g Wiech’s Spelt Strings Egg Noodles; 0 2 tbsp neutral oil; 0 1 red onion (sliced); 0 3 garlic cloves (finely diced); 0 3 tsp Thai red curry paste; 0 1 L stock (chicken or vegetable); 0 1 tbsp fish sauce; 0 1 tbsp soy sauce; 0 400ml coconut milk; 0 juice of 1 lime; 0 1 tsp sugar; 0 1 pack silken tofu (pat dry and cubed); 0 To serve: spring onions, coriander, bean sprouts, steamed greens, sliced red chilli

[[ recipeID=recipe-8lw0ho86l, title=Thai Coconut Soup ]]

Ingredients

Instructions

Ingredients

250g Wiech’s Spelt Strings Egg Noodles
2 tbsp neutral oil
1 red onion (sliced)
3 garlic cloves (finely diced)
3 tsp Thai red curry paste
1 L stock (chicken or vegetable)
1 tbsp fish sauce
1 tbsp soy sauce
400ml coconut milk
juice of 1 lime
1 tsp sugar
1 pack silken tofu (pat dry and cubed)
To serve: spring onions, coriander, bean sprouts, steamed greens, sliced red chilli

Instructions

Cook noodles as per packet instructions, drain and rinse under cold water to prevent from sticking.
Heat pot over med-high heat and add oil, onion and garlic. Stir until softened.
Add curry paste and cook until fragrant.
Pour stock into pot and stir, while bringing to a boil. Reduce heat and simmer to slightly reduce the liquid.
If you are including steamed greens, prepare them now.
Add fish sauce, soy sauce, and coconut milk, then lime juice and sugar. Stir through.
Season with salt to taste and remove from the heat.
Divide noodles into 6 bowls. Then add cubed tofu onto noodles.
Ladle over broth and top with spring onions, coriander, bean sprouts, steamed greens, sliced red chilli.

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Thai Coconut Soup Recipe