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Ingredients

  • 220 g mackerel fillets you can use other fish like mudfish, catfish or tilapia
  • 40 g Thai red curry paste or green curry
  • 2 tbsp fish sauce
  • 50 g coconut milk
  • 3 stalks lemongrass
  • 50 g bean sprouts
  • 100 g cucumber
  • 1 handful fresh mint
  • 400 g konjac noodles
  • 2 lime juice

Instructions

  • Cook the fish fillets in boiling water infused with the green part of lemongrass for few minutes until the fish is cooked.
  • Take out the fish fillets out of the water and shred them with your fingers by making sure there’s no bones left.
  • Add in fish sauce, red curry paste, and finely chopped lemongrass, then mix well.
  • Let the mixture sit for 20 minutes, then add it into the water in which you cooked the fish.
  • Add 2 kaffir lime leaves.
  • Simmer for at least 10 minutes. Then add coconut milk towards the end. Adjust the saltiness with fish sauce.
  • Rinse and drain the konjac noodles. Place in a big bowl with the raw vegetables and fresh herbs.
  • Before serving, pour the soup onto the noodles and add lime juice to taste.

Notes

Traditionally it is also served with banana blossom and long beans. 
Calories: 420kcal