Endless Summer Coconut Noodles
This is a lovely light fragrant dish, perfect for summer evenings.
Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
Southeast Asian
Meal
- mains
- lunches
Servings
2
Ingredients
Spice paste
- 25g/1 oz ginger, peeled
- 3 cloves garlic
- 2 red chillies (seeds included)
- 2 stalks lemongrass
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- Splash vegetable oil
Noodles
- 1-2 onions, finely diced (or use 4 shallots)
- 130g-150g/5 oz mushrooms (eg shitake or any of your choice)
- 500ml vegan stock
- 200g spinach
- 1 x 400ml tin coconut milk
- 200g noodles (we used soba)
- 100g deep fried tofu puffs, halved (optional — buy online and from Asian supermarkets)
- Fresh coriander
- Squeeze fresh lime juice (optional)
- Sprinkling of crispy fried onions (optional)
Instructions
- Cook the noodles according to the instructions on the packet, drain and set aside.
- Blend the spice paste in a high speed blender or food processor.
- In a large saucepan or wok, fry the spice blend for a few minutes then add the onion and mushrooms.
- Stir through and heat for a further few minutes.
- Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
- Add the spinach, tofu and the noodles and simmer for a further minute.
- Remove from the heat (do not drain — it’s supposed to be a slightly soupy dish) and serve with fresh coriander and a squeeze of lime juice.
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