For the sauce:
2 tbsp 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
2 tbsp fish sauce
4 tbsp red thai curry paste
1 bunch of coriander stalks
4 tbsp 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 (a NutriBullet works best) and blitz until a smooth paste.
In a large deep pan, pour in the sauce mix and the sliced red peppers and the diced chilli and cook on a medium heat for a few minutes to cook out the sauce and soften the peppers. Once fragrant, add the coconut milk. Simmer gently for about 8 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 your bowls and finish with chopped coriander, thai basil and toasted peanuts.
Preparation time: 10 mins