Thai Red Coconut Soup

Prep time 5 minutes
Cooking time 20 minutes
Total time 25 minutes
Serves 2
Difficulty Easy

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Ingredients

2 tbsp vegetable oil
2 tbsp red curry paste
1 stalk lemongrass, bruised and cut into 3-inch pieces
1 tsp fish sauce
1 tsp palm sugar
2 x @tridentfoods Hot & Spicy Flavour Thai Noodle Soup
10 baby corn, cut in half if large
6 white mushrooms, halved
½ can coconut milk (approximately 200 ml)
Juice from 1 lime
Fresh coriander, for garnish
Chilli oil, for garnish

Instructions

Step 1 - Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and sauté for 2–3 minutes, stirring constantly, until fragrant. Add the bruised lemongrass pieces to the pot, stirring to coat them in the curry paste. Cook for 1 minute.

Step 2 - Pour in 800 ml of water and bring to a gentle simmer. Add the Trident flavour, chilli and oil sachets, fish sauce and palm sugar, stirring until dissolved. Add the baby corn and mushrooms. Let them simmer in the broth for about 5 minutes until tender.

Step 3 - Stir in the coconut milk and let the soup gently heat through (do not boil) for about 2–3 minutes to ensure the flavours meld. Add. the Trident noodles according to the package instructions. Divide the cooked noodles into serving bowls.

Step 4 - Remove the lemongrass from the soup. Add the lime juice and taste, adjusting seasoning if needed (more fish sauce for saltiness, more lime for acidity).

Step 5 - Ladle the soup over the noodles in each bowl. Garnish with fresh coriander and drizzle with chilli oil.

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