Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut or vegetable oil
  • 2 cloves garlic (minced)
  • 1 thumb size ginger (peeled and minced)
  • 3 tablespoons coriander stems (finely chopped)
  • 1 medium onion (finely chopped)
  • 3 tablespoons red curry paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon granulated sugar
  • 3 tablespoons reduced fat peanut butter
  • 2 tablespoons fish sauce
  • 3 1/2 cups chicken stock
  • 1/2 cup lite coconut milk
  • 100 grams dry rice noodles
  • 2 cups shredded iceberg lettuce
  • lemon wedges for serving
  • handful fresh coriander leaves

Instruction

  • In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
  • Add curry paste, cumin, sugar and peanut butter and stir well until well blended.
  • Add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes – or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
  • Meanwhile soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
  • Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.