Seafood and coconut soupy noodles

There is no salt in this as the Thai fish sauce contains enough.



  1. Finely chop the ginger, chilli, lemongrass and garlic cloves. I do this in the food processor with a couple of tablespoons of coconut milk. It will form a bulky paste.
  2. Heat the oil in a saucepan with a lid. Add in the paste and fry for two minutes.
  3. Add the coconut milk, chicken stock and the vegetable stalks and boil for a minute. Then add in the frozen seafood, noodles and the leaves and cook for another minute.
  4. Lastly, add the Thai fish sauce and stir in half the coriander. Then serve in two large bowls, with wedges of lime and garnish with the remaining coriander sprinkled on top.