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Spring coconut noodle bowl

If you aren't a big fan of chilli heat, remove the seeds and membranes before making the paste. Makrut lime leaves can be found at selected Asian grocers and veggie stores. They can be frozen and used straight from frozen next time if you have extras. Make sure you look for coconut milk without any additives, it should only contain coconut and water. Use any seasonal vegetables you have at hand.
Servings: 4

Ingredients

  • 400 packet thin (flat) dried rice noodles
  • 1 tablespoon peanut or coconut oil
  • 1 lemongrass stalk bruised
  • 4 makrut lime leaves
  • 400 ml coconut milk
  • 400 ml water
  • 1 bunch Asian greens such as bok choy or choy sum
  • 1 bunch asparagus end trimmed
  • 1-2 limes
  • Finely sliced chilli, toasted chopped peanuts + coriander leaves to serve

Spice paste

  • 1 tablespoon peanut or melted coconut oil
  • 5 candlenuts or macadamia nuts
  • 1 shallot or small red onion diced roughly
  • 3 cloves garlic
  • 1 long red chilli sliced
  • 1 tablespoon finely grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2-1 teaspoon fine sea salt

Instructions

  • To make the paste, place all the ingredients into the Vitamix Ascent Blending Bowl, screw on the lid and blend on medium until reasonably smooth.
  • Place noodles into a large bowl, cover with boiling water and set aside for 10 minutes to soften before draining well. Divide between four bowls and set aside.
    Bring a large saucepan of salted water to the boil, blanch asparagus and Asian greens for approx. 1 minute, or until they are just tender. Drain and plunge into iced water to prevent them from cooking any further. Set aside until needed.
  • Heat oil in a large saucepan over medium heat. Add spice paste and cook for 3 minutes or until fragrant. Add bruised lemongrass and makrut lime leaves and cook for a further minute or two, whilst stirring to prevent the paste from catching. Add coconut milk and water and then bring to the boil, stirring often. Reduce heat and simmer gently for 10 minutes, adding a touch more water if it gets too thick at any stage. Remove from the heat, remove and compost the lemongrass stalk and makrut lime leaves. Add the juice of 1 lime to begin with, taste it, then add more if needed. Check the seasoning too, adding more salt if desired. Add the blanched vegetables to the saucepan, give it a god stir and allow to sit for a minute or two to gently heat through before dividing the vegetables and sauce between the four bowls.
  • Scatter over coriander leaves, sliced chillies and chopped toasted peanuts and serve immediately. 

Notes

This post is sponsored by Vitamix. All opinions are my own as always. Thank you for supporting the companies who allow me to continue to run this blog.