[Thailand] How to cook Thai-spiced goat and noodle soup
Ingredients
- 375 g thin egg noodles
- oil, for deep-frying
- 2-3 garlic cloves
- 2 tbsp peanut oil
- 700 ml coconut milk
- 1½-2 tbsp red curry paste
- ½ tsp turmeric
- 350 g goat tenderloin, diced
- 2½ cups stock
- 2½ tbsp fish sauce
- 1 tsp palm sugar
- ½ cup canned sliced bamboo shoots
- ½ cup canned straw mushrooms, drained
- 1 large lemon, juiced
- 1½ tbsp fried shallot flakes
- 3-4 spring onions, sliced
- ½ bunch coriander leaves
