Thai coconut noodle bowl with pak choi and mushrooms

Thai coconut noodle bowl with pak choi and mushrooms

By
From
Superfoods
Serves
4

Asian food is cooked with fantastically aromatic flavours. Although there is traditionally a heavy emphasis on fish and meat, you can create an amazing Thai dish, like this one, without using any. However, feel free to add in some prawns or cooked chicken if you feel the need.

Ingredients

Quantity Ingredient
2 x 400ml tins coconut milk
240ml vegetable stock
1 tablespoon dried coriander
6 lemongrass stalks
1 large onion, thinly sliced
2-3 garlic cloves, crushed
1 tablespoon shredded kaffir lime leaves, plus extra to garnish
50g coconut palm sugar
large handful portabellini mushrooms, sliced
3 tablespoons tamari
2 limes, Juiced
1 lemon, Juiced
100g pak choi, roughly chopped
50g thin rice or soba noodles
1 red chilli, sliced, to garnish
fresh coriander, to garnish

Method

  1. Pour the coconut milk and stock into a large saucepan and stir in the dried coriander, lemongrass, onion, garlic, kaffir lime leaves and coconut palm sugar. Bring the contents of the pan to a simmer and cook for 15–20 minutes. Strain through a sieve into a clean saucepan and discard the ingredients left in the sieve.
  2. Add the sliced mushrooms, tamari, lime and lemon juice, pak choi and rice noodles and bring to a simmer again. After 3–4 minutes, your soup is ready.
  3. Serve in soup bowls and garnish with fresh coriander leaves, red chilli and maybe some more chopped kaffir lime leaves.
Tags:
healthy
superfoods
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