Thai Red Curry Noodle Soup With Tilapia Recipe

About this recipe

A comforting Thai-inspired dinner featuring tender tilapia in a creamy red curry broth, served over vermicelli noodles with fresh vegetables and herbs for a vibrant and satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 pack (400 g) Gits Roasted Vermicelli
• 400 ml Klf Coconad Coconut Milk
• 700Ml Tiparos Fish Sauce
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 1 pc Cabbage Red
• 2 - 3 pcs Gondhoraj Lime
• 320 G Wohhupsambal Oelek
• 100 g Jalapeno
• 1 Kg Pangasius / Basa Fish
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Cook the vermicelli noodles according to the package instructions. Drain and set aside.
2. 2. Heat 1 teaspoon of oil in a medium-sized pot over medium heat. Add 4 tablespoons of sambal oelek and stir well. Cook for 2-3 minutes until fragrant.
3. 3. Pour in 400 ml of coconut milk and 2 cups of water. Stir to combine, then add 1 tablespoon of fish sauce and 3 pieces of pangasius fish. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the fish is cooked through and the flavors are well combined.
4. 4. Add 1 cup of sliced bamboo shoots to the pot and stir well. Simmer for an additional 5 minutes.
5. 5. While the broth is simmering, prepare your soup bowls. In each bowl, place a portion of the cooked vermicelli noodles. Top with 1/2 cup of shredded red cabbage, 1/4 cup of chopped fresh coriander leaves, and a squeeze of gondhoraj lime juice.
6. 6. Ladle the hot curry broth with pangasius and bamboo shoots over the prepared bowls. Garnish with thinly sliced jalapeno for extra heat, if desired.
7. 7. Taste the broth and adjust seasoning with a pinch of salt if needed. Serve immediately with a spoon and chopsticks for a delightful dinner experience.