Spicy Thai Noodle & Vegetable Soup

I have been having Thai withdraw symptoms and then I realised that it had actually been ages since I made a Thai dish, and to my delight I had all the ingredients in to satisfy my craving! You can’t beat the zingy freshness and spice of Thai food, and it is always so full of amazing flavours. The last Thai I had I have to say I was pretty disappointed with. I was at work and I made a point of going down to the restaurant for lunch as they were advertising red Thai curry on the menu, my favourite. I wish I hadn’t bothered, as the dish totally lacked in flavour and taste and made me very sad indeed. There is no worse feeling than getting excited about food only for it to be a big disappointment. Anyway, this recipe will not give you that disappointment, as it is full of amazing flavours that will have you going back for seconds and thirds (I would have had fourths if I could fit it in my very full belly)

Serves 4

For the paste

-       2inch piece ginger or galangal – peeled and roughly chopped

-       2 garlic cloves, peeled and roughly hopped

-       1 stalk lemongrass, roughly chopped

-       1 tsp ground coriander (Or a handful of coriander, I just didn’t have any)

-       2 tsps soft brown sugar

-       1/3 tsp shrimp paste

-       1/2 white onion – peeled and roughly chopped

-       2 green chilli’s, seeds removed, roughly chopped

-       3 fresh or 6 dried kaffir lime leaves

-       2 limes, zest only

For the soup

-       1 tbsp olive oil

-       1 sweet potato – cut into small cubes

-       ½ white onion

-       1 large red pepper – thinly sliced

-       1 courgette – thinly sliced

-       1 pint chicken stock

-       400ml tin coconut milk

-       2 tbsp fish sauce

-       150g Thai noodles

-       Juice 2 limes

-       salt and freshly ground black pepper

Blend together all the ingredients to make the paste

For the soup, heat the olive oil in a large saucepan and fry the potatoes for 5 minutes, stirring regularly so they don’t burn.

Add the rest of the vegetables and fry for 2 minutes

Stir in the paste and fry off for 2-3 minutes so everything is well coated

Pour in the stock, coconut milk and fish sauce, bring to the boil and then simmer for 10-15 minutes until the potato is fully cooked.

Stir in the noodles and and cook through for 2-3 minutes before adding the lime juice and seasoning with salt and pepper to taste.

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