This is one of the favourite dishes of Seasoned’s founder Clare Major & this recipe can be varied with a whole selection of different seasonal vegetables and meats. The secret of this one pot dish is to pre make the paste in a large quantity and freeze down in batches so you can then enjoy as a 15 minute meal.
Learn more about Thai cuisine with Masterchef’s Jackie Kearney on our Malaysian & Thai course.
Thai Noodle Soup
(Serves 2 as a generous main course or 4 as a light lunch)
Thai Paste (we suggest making 5-6 times this quantity and freezing in batches)
large thumb sized piece of fresh root ginger
3 cloves of garlic
2 lemongrass stalks, outer stalks removed & chopped
A handful of unsalted peanuts
1-2 tablespoons of fish sauce, sesame oil and soy sauce (adjust according to your taste & the strength of the brand you are using)
2-3 fresh red chillies (with or without seeds depending on their strength)
1 teaspoon ground turmeric or a finger sized piece of fresh turmeric
3 fresh kaffir lime leaves (sourcing fresh ones really makes all the difference)
2 tablespoons of Thai paste, above
400ml coconut milk
400ml vegetable / chicken / game stock
2 portions of rice noodles soaked in hot water
2 pheasant breasts / chicken breasts / Rump / Sirloin steak
1 lime, 1 red chilli and fresh coriander to serve
Seasonal vegetables, for example:
1 carrot peeled in long strips with a peeler
Broccoli / cauliflower florets
Butternut squash / pumpkin chunks that have been roasted
- To make the paste put all the ingredients into a blender and blitz to a fine paste. If the lemongrass remains stringy add a couple of tablespoons of vegetable oil and blend again in smaller batches.
- When ready to make the dish:
- Soak the noodles in hot water (not boiling) according to the packet’s instructions and get all of the rest of your ingredients ready – the dish is very quick to prepare!
- In a large casserole pan, add 2 generous tablespoons of the paste, along with the coconut milk and the stock.
- Bring to a gentle simmer and heat a separate frying pan with some oil, ready to cook your pheasant breast.
- Cook the pheasant for 2-3 minutes each side, remove from the heat and rest on a plate.
- Add your vegetables to your coconut broth in the order which they will need cooking, i.e broccoli which will take 4-5 minutes, followed by carrot ribbons and pak choi which will take only 30 seconds.
- Serve at once into hot bowls, placing the sliced meat on top. Garnish with coriander, a quarter of lime and red chilli pieces.
Know the difference between a julienne, chiffonade and brunoise? Find out more on our half day knife course