serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 375 g thin egg noodles
- oil, for deep-frying
- 2-3 garlic cloves
- 2 tbsp peanut oil
- 700 ml coconut milk
- 1½-2 tbsp red curry paste
- ½ tsp turmeric
- 350 g goat tenderloin, diced
- 2½ cups stock
- 2½ tbsp fish sauce
- 1 tsp palm sugar
- ½ cup canned sliced bamboo shoots
- ½ cup canned straw mushrooms, drained
- 1 large lemon, juiced
- 1½ tbsp fried shallot flakes
- 3-4 spring onions, sliced
- ½ bunch coriander leaves
Instructions
Cook the noodles in a large saucepan of boiling water. Drain, rinse in cold water and set aside.
Take 150 g of the noodles and deep-fry until golden, drain, and crumble into small pieces. Set aside to garnish the soup.
Gently fry the garlic in the peanut oil. Spoon approximately 200 ml of thick cream from the top of the cans of coconut milk and add to the garlic. Combine with the red curry paste and turmeric, and stir until smooth. Add the goat and cook for a further 3 minutes. Add the remaining coconut milk, stock, fish sauce, palm sugar, bamboo shoots and straw mushrooms. Bring to the boil and simmer to establish the flavours. Stir in the lemon juice.
Divide the boiled noodles between the bowls and spoon the soup over them. Garnish with the fried shallot flakes, fried noodles, spring onion and coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
