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Thai- spiced chevon and noodle soup

Serves 6
Preparation Time 25
Cooking Time 20


400 gchevon tenderloin
450 gthin egg noodles
3cloves garlic, finely chopped
2 tbsppeanut oil
2 * 425mlcans of coconut milk
2 tbspred curry paste
0.25 tspground turmeric
3 cupsstock
3 tbspfish sauce
1 tsppalm sugar or brown sugar
0.5 cupsliced bamboo shoots
0.5 cupcanned straw mushrooms
juice of one medium lemon
2 tbspfried shallot flakes
4spring onions, sliced
0.25bunch of coriander (leaves only)


1Sliced the chevon across the grain, place in a bowl and refrigerate while other ingredients are prepared.
2Cook the noodles until just tender, drain, rinse in cold water and set aside. Take about half of the noodles, pat them dry with absorbent paper and deep fry them until golden brown. Drain the fried noodles well, cool them, and then crumble into small pieces. Leave aside to garnish the soup.
3Heat a medium-sized pan over a medium heat and add the oil and heat. Add the garlic ands cook until lightly golden. Spoon off approximately 200ml of thick cream from the top of the cans of coconut milk and add to the garlic. Combine with the red curry paste and turmeric, stir until smooth. Cook stirring over a medium heat for 1 minute.
4Add the chevon and cook for a further 3 minutes, stir occassionally. Add the remaining coconut milk, stock, fish sauce, sugar, bamboo shoots and straw mushrooms. Simmer over a low heat for about 4-5minutes to establish the flavours. Stir in the lemon juice.
5To serve divide the boiled noodles between the bowls and ladle the soup over them. Garnish with the fried noodles, then fried onion flakes, spring onion and coriander.


You could replace the chevon with lamb tenderloin.

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