Thai Fish, Coconut and Noodle Soup
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons Thai green curry paste, we used Asian Home Gourmet
1 x 400 gram tin coconut cream
1 tablespoon julienned fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
4 kaffir lime leaves, optional
5 cups chicken or vegetable stock
400 grams pumpkin, peeled and diced
400 grams firm white fish fillets, sliced 2 cm pieces
350 grams thick udon noodles
2 tablespoons fish sauce
2 tablespoons lime juice
3 spring onions, thinly sliced
small handful fresh coriander
METHOD
Heat the oil in a large saucepan and fry the curry paste for 1 minute. Add the coconut cream, ginger, garlic, chilli, kaffir lime leaves and chicken stock and bring to the boil. Simmer for 5 minutes then add the pumpkin and cook until tender. Add the fish and noodles and simmer for 2-3 minutes or until the fish is just cooked. Stir in the fish sauce and lime juice.
To serve: Ladle the soup into bowls and top with the spring onions and coriander.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.