Thai Green Noodle Soup with Pan Fried Sea Bass
Warming Thai green noodle broth with sugar snap peas and coriander, topped with crispy-skinned pan fried sea bass and sprinkled with peanuts.
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Ingredients
- 2 tablespoons vegetable oil
- 50 grams Thai green curry paste
- 800 ml coconut milk
- 200 grams sugar snap peas
- 2 teaspoons rice vinegar
- 20 grams Fresh coriander
- 300 grams noodles medium straight to wok variety
- 4 sea bass fillets
- 10 grams peanuts
Instructions
- Put a large saucepan on a medium heat with half of the vegetable oil. Add the curry paste and cook for 2 minutes.
- Pour in the coconut milk and 200ml of water. Add the rice vinegar and bring to a gentle simmer.
- Meanwhile, cook the sea bass. Season both sides of the fillets with salt. Put a non stick pan on a medium heat and add the rest of the oil. Cook the fillets skin side down for 5-7 minutes until golden brown, then flip and cook flesh side down for 1-2 minutes until cooked through.
- Add the sugar snap peas and noodles to the broth - cook for 5 more minutes until softened. Stir in the chopped coriander.
- To serve, ladle the soup into bowls, top with the sea bass and then scatter over the peanuts. Enjoy!
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