Make it THAI.

Made with eatthai Red Curry Paste

Thai Coconut Curry
Cod Noodle Soup

A silky coconut curry broth with gently poached cod and rice noodles. Balanced — salty, sweet, sour, spicy — and on the table in well under an hour.

Ingredients

• 200–250g rice noodles
• 2 skinless cod fillets (±150g)
• 1 tin of coconut cream
• 70g eatthai Red Curry Paste
• 300ml fish stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• Juice of ½–1 lime
• 1 tsp neutral oil
• Any Albert Heijn vegetable mix
• Coriander, red chilli, spring onion

How to cook

1. 1Prepare the noodles. Soak the rice noodles in cold water for 20–30 minutes until pliable but not soft. Drain and set aside.
2. 2Build the curry base. Heat the oil over medium heat. Add ⅓ of the coconut cream and simmer until it starts to split. Add the curry paste and cook 3–4 minutes, stirring, until fragrant.
3. 3Season the broth. Stir in the fish sauce, sugar and half the lime juice. Add the fish stock and simmer gently for 3–4 minutes.
4. 4Finish the soup base. Add the remaining coconut cream and simmer 2–3 minutes. Taste and adjust — balance salty, sweet, sour and spicy.
5. 5Cook the cod. Add the cod fillets, cover and poach gently for 4–5 minutes until just flaky. Don't boil — keep it tender.
6. 6Cook noodles & veg. In a separate pot of boiling water, cook the noodles 1–2 minutes, rinse and toss in a little oil. Blanch the vegetables 1–2 minutes, then drain.
7. 7Assemble. Divide noodles and vegetables between bowls. Place the cod on top. Ladle over the hot curry broth.
8. 8Finish. Garnish with coriander, chilli and spring onions. Add extra lime to taste.

Get the ingredients at Albert Heijn