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
Video
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.