This recipe is for 2 people, but is easily expandable to feed more. Yet another dish which makes zero claim to authenticity, but is both tasty and straightforward.
- 1 tbsp veg oil
- 1 tbsp sesame oil
- 3 spring onions, finely chopped
- 1 stick lemongrass, grated (microplane for the win!)
- 2 garlic cloves, grated/minced
- 3cm piece of ginger, peeled and grated/minced
- 1 hot red chilli, deseeded and finely chopped
- 500ml chicken stock (or veg stock)
- 1 tin coconut milk
- Juice of ½ lime
- 1 tbsp fish sauce
- 1 tbsp tomato puree
- 1 heaped tsp smooth peanut butter
- 1 tsp sugar
- ½ tsp ground turmeric
- 200g cooked rice noodles
- Fresh coriander, chopped
You can add anything you’ve got knocking around – cooked, shredded chicken; roast sweet potato; fresh spinach; chopped, steamed kale; cubes of tofu.
- Heat the oils in a saucepan and add the lemongrass, spring onion, garlic, ginger and chilli
- Stir fry over a low heat for 2 mins
- Pour in the stock, coconut milk and lime juice, bring to a good simmer
- Add the fish sauce, tomato puree, peanut butter, sugar and turmeric. Combine thoroughly and cook at a simmer for 10 mins
- In the final couple of minutes, add the rice noodles and any other ingredients, just to warm through
- Serve in deep bowls, sprinkled with coriander
Sophie cooks 