Tenderstem Thai Fish Noodle Soup


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


  1. Combine all your sauce ingredients into a blender (a NutriBullet works best) and blitz until a smooth paste.

  2. 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.

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

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

  5. Serve into your bowls and finish with chopped coriander, thai basil and toasted peanuts.


Preparation time: 10 mins

Serves: 2


  • kcal 489

  • fat 27.4g

  • saturates 13.8

  • carbs 36.7g

  • sugars 6.4

  • fibre 6.3g

  • protein 25.1

  • salt 2.7g