Thai Red Curry Noodle Soup

200g dried rice vermicelli
150g mushrooms, halved or thickly sliced
1 small aubergine, sliced into wedges
100g green beans, trimmed

The Soup
2 tablespoons vegetable oil
3 tablespoons Thai red curry paste
400ml coconut milk
½–1 teaspoon shrimp paste (belacan)
2 tablespoons tamarind concentrate
1 tablespoon palm sugar
4 kaffir lime leaves (fresh or frozen)
750ml chicken stock (or vegetable stock)
1 tablespoon fish sauce (or to taste)

To Garnish
Small handful Thai sweet basil leaves
Small handful fresh coriander leaves
Fresh red chilli, finely sliced (optional)

PREPARATION

1. Soak the rice vermicelli in warm water for 2–3 minutes, then drain. Heat a separate frying pan over a high heat and sear the mushrooms until browned. Lightly oil the aubergine and sear until golden on both sides. Set the vegetables aside while you prepare the curry.

COOKING

1. Heat the vegetable oil in a saucepan over a medium-high heat.
2. Add the Thai red curry paste and cook for 2–3 minutes, stirring until fragrant and the oil begins to separate.
3. Stir in a small splash of the coconut milk to loosen the paste.
4. Gradually add the remaining coconut milk.
5. Stir in the shrimp paste, tamarind concentrate and palm sugar until dissolved.
6. Add the kaffir lime leaves and pour in the chicken stock.
7. Bring to a gentle simmer for 8–10 minutes.
8. Add the green beans and cook for 2–3 minutes until just tender.
9. Add the seared mushrooms and aubergine to warm through.
10. Reheat the soaked rice vermicelli in the hot curry broth for 30–60 seconds, then divide between serving bowls. Stir the fish sauce into the broth and taste, adjusting the seasoning if necessary.
11. Ladle the curry and vegetables over the noodles and garnish with Thai basil, fresh coriander and sliced chilli before serving.

School of Wok Tips

• Always fry the curry paste before adding liquid to develop its full flavour and aroma.
• Add the fish sauce at the end so you can fine-tune the saltiness after the curry has reduced.
• Frozen kaffir lime leaves retain their fragrance well and are ideal for keeping in your freezer.
• Soaking rice noodles instead of boiling them helps maintain their texture and prevents them from becoming sticky.

FAQs

Can I use a shop-bought curry paste?
Yes. A good-quality Thai red curry paste is an excellent starting point for quick, flavourful Thai cooking and can be used in many different dishes.

Can I make this vegetarian?
Absolutely. Use vegetable stock, omit the shrimp paste or replace it with a vegetarian alternative, and season with soy sauce instead of fish sauce if preferred.

Why add the flavours in stages?
Thai cooking is all about balance. Building the curry gradually allows you to adjust the spicy, sweet, sour, savoury and salty elements until they are in harmony.