Thai Red Curry Noodle Soup

Preparation

1. Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

2. Cut the aubergine in half lengthwise and slice into 2 cm thick slices.

Cooking

3. Heat two tablespoons of vegetable oil in a large wok or saucepan and cook the red curry paste for one minute until it deepens in colour. Stir in the coconut milk, stock, kaffir lime leaves and palm sugar. Bring the soup to the boil and simmer for 15-20 minutes until the flavour deepens.

4. Heat a pan or pot with vegetable oil, lay the cut pieces of aubergine matte side down so they become golden brown, once they are, remove them from the base of the pan and repeat until they are all done. Do the same with the mushrooms.

5. To finish the soup, add the vermicelli rice noodles and cook through for 1 minute before serving into a large bowl. Now place the veg into the soup and boil for 2-3 minutes. Ladle the veg out and place on top of the noodles. Pour the soup over the served bowls of noodles and veg and then garnish with coriander leaves, chilli and extra lime wedges on the side.

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