Thai Coconut Soup With Noodles

INGREDIENTS
Oil - 2 tbsp
Chopped Garlic - 2 tsp
Thai bird’s eye chillies, sliced with seeds - 2 nos
Finely chopped fresh Ginger - 2 tsp
Button mushrooms, sliced - ½ cup
Baby corns, sliced - 2 nos
Thai red curry paste - 1 tbsp
Vegetable stock - 2 cup
Coconut milk - ½ cup
Lemon juice - 2 tsp
Noodles - 1 cup
Salt – to taste
Black pepper, crushed – to taste
For Garnish
Coriander sprig
Thai bird’s eye chillies

PROCESS
First chop garlic, ginger , thai bird eye chillies, button mushrooms and babycorns.
In a pan add oil, garlic, ginger, thai bird’s eye chillies and stir.
In a bowl add thai red curry paste and vegetable stock and whisk it properly.
Now in the same pan add chopped mushrooms.
Then add Thai red curry paste mixture, coconut milk, salt, black pepper and lemon juice, cook for 5mins.
Serve your thai coconut soup with boil noodles.
Garnish with coriander sprig and thai bird eye chillies.
Your Thai coconut soup with noodles is ready.