- 2 garlic
- 2 centimeters ginger
- 40 grams Shelled peanut
- 2 tablespoons Peanut oil
- 2 tablespoons red Curry paste
- 150 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 200 grams Rice noodles
- 150 grams Baby corn cob
- 150 grams Snow peas
- 250 grams White fish
- 200 grams King prawn (peeled and deveined)
- 100 grams Peas (fresh or frozen)
- 2 tablespoons soy sauce
- 2 tablespoons coarsely chopped cilantro
Peel and finely chop the garlic and ginger. Coarsely chop the peanuts. Heat the oil in a wok. Add the garlic and ginger, and cook until fragrant. Add the curry paste and cook until fragrant. Stir in the broth and coconut milk. Simmer for 5 minutes.
Cook rice noodles according to package directions.
Cut the corn into bite-size pieces. Rinse and trim the snow peas, and cut in half on a diagonal. Rinse the fish and shrimp, and pat dry. Cut the fish into bite-size pieces. Stir the corn, snow peas, fish and shrimp into the broth mixture. Cook over low heat until the fish and shrimp are cooked, about 5 minutes.
Just before serving, stir the drained rice noodles into the soup. Season with soy sauce. Serve sprinkled with cilantro.