Thai Noodle Soup

Today I made a noodle soup with Thai flavors.  A base of vegetable stock was simmered with lemongrass and lime leaves . Lightly sauteed garlic and ginger were added to the stock  after being strained of the lemongrass and leaves. Red curry paste, oyster mushrooms, lime juice and fish sauce were then added to the soup, with water chestnuts and 1 chopped tomato following. Your choice of fish (mine was cod) should be added along with sugar snap peas, and shrimp at the last minute (to avoid over-cooking). If it is too spicy, you can mellow it with a little coconut milk.  Served with rice noodles underneath. Garnished with cilantro and green onion.

This was cheaper to make than going to our local thai take-out restaurant in Malmö, and I have a feeling it was a little healthier too.  This was the first time I’d ever made anything Thai, so I may not have gotten the flavors as precisely as an authentic place, but on a budget — this will do!