Pad Thai Red Monkfish Soup
Ingredients
- 175g/6oz flat rice noodles
- 30ml/2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 15ml/1 tbsp red curry paste
- 450g/1lb monkfish tail, cut into bite-size pieces
- 300ml/½ pint/1¼ cups coconut cream
- 750ml/1¼ pints/3 cups hot chicken stock
- 45ml/3 tbsp Thai fish sauce (nam pla)
- 15ml/1 tbsp palm sugar (jaggery)
- 60ml/4 tbsp roughly chopped roasted peanuts
- 4 spring onions (scallions), shredded lengthways
- 50g/2oz beansprouts
- large handful of fresh Thai basil
- salt and ground black pepper
- 1 red chilli, seeded and cut lengthways into slivers, to garnish
Instructions
- Soak the noodles in boiling water for 10 minutes, or according to the packet instructions. Drain.
- Heat the oil in a wok or saucepan over a high heat. Add the garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 minute until fragrant.
- Add the monkfish and stir-fry over a high heat for 4–5 minutes, until just tender. Pour in the coconut cream and stock.
- Stir in the fish sauce and sugar, and bring just to the boil. Add the drained noodles and cook over a medium heat for 1–2 minutes, until tender.
- Stir in half the peanuts, half the spring onions, half the beansprouts, the basil and seasoning.
- Ladle the soup into deep individual bowls and sprinkle over the remaining peanuts. Garnish with the remaining spring onions, beansprouts and the slivers of red chilli.
Notes
Ensure your red curry paste is fresh for the most vibrant flavor. Check the expiration date, as old paste can lose its aromatic qualities.