A delicious Thai Noodle Soup that’s quick and easy enough to make on a weeknight. We used Sealord Hoki fillets, now certified by The Marine Stewardship Council – and matched it with Villa Maria’s Private Bin Arneis, East Coast 2013.
By Claire Aldous and Sarah Heeringa. Photography Amanda Reelick
1 tbsp vegetable oil
3 tbsp Thai green or red curry paste
1 x 400g tin coconut cream
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
4 kaffir fresh lime leaves, (or 2 tsp bottled leaves)
5 cups chicken or vegetable stock
400g (or 3½ cups) pumpkin, peeled and cubed
400g firm white fish fillets, sliced 2 cm pieces, we used Sealord Hoki fillets
350g udon noodles, precooked
2 tbsp fish sauce
2 tbsp lime or lemon juice
3 spring onions, thinly sliced
small handful fresh coriander, roughly chopped
Heat the oil in a large saucepan and fry the curry paste for 1 minute. Add the coconut cream, ginger, garlic, chili, kaffir lime leaves and stock and bring to the boil.
Simmer for 5 minutes then add the cubed pumpkin and cook till soft.
Add the fish and noodles and simmer for 2-3 minutes until the fish is just cooked. Stir in the fish sauce and lime juice.
Ladle into bowls and sprinkle with spring onions and the coriander. Serves 4
For more delicious recipes from Sealord, including Spring Vegetable and Hoki Fritters with Lemon Yoghurt Dip, see Good issue 38 – out now!
To read Good’s feature about food traceability and Sealord, click here.