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Thai- spiced chevon and noodle soup

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400 g chevon tenderloin
450 g thin egg noodles
3 cloves garlic, finely chopped
2 tbsp peanut oil
2 * 425ml cans of coconut milk
2 tbsp red curry paste
0.25 tsp ground turmeric
3 cups stock
3 tbsp fish sauce
1 tsp palm sugar or brown sugar
0.5 cup sliced bamboo shoots
0.5 cup canned straw mushrooms
juice of one medium lemon
2 tbsp fried shallot flakes
4 spring onions, sliced
0.25 bunch of coriander (leaves only)


1 Sliced the chevon across the grain, place in a bowl and refrigerate while other ingredients are prepared.
2 Cook the noodles until just tender, drain, rinse in cold water and set aside. Take about half of the noodles, pat them dry with absorbent paper and deep fry them until golden brown. Drain the fried noodles well, cool them, and then crumble into small pieces. Leave aside to garnish the soup.
3 Heat a medium-sized pan over a medium heat and add the oil and heat. Add the garlic ands cook until lightly golden. Spoon off approximately 200ml of thick cream from the top of the cans of coconut milk and add to the garlic. Combine with the red curry paste and turmeric, stir until smooth. Cook stirring over a medium heat for 1 minute.
4 Add the chevon and cook for a further 3 minutes, stir occassionally. Add the remaining coconut milk, stock, fish sauce, sugar, bamboo shoots and straw mushrooms. Simmer over a low heat for about 4-5minutes to establish the flavours. Stir in the lemon juice.
5 To serve divide the boiled noodles between the bowls and ladle the soup over them. Garnish with the fried noodles, then fried onion flakes, spring onion and coriander.


1 You could replace the chevon with lamb tenderloin.