Pack in the veggies and try Julie Montagu’s Thai coconut noodle bowl with pak choi and mushrooms
“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.”
• 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
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.
2 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.
3 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.
4 Serve in soup bowls and garnish with fresh coriander leaves, red chilli and maybe some more chopped kaffir lime leaves.
Recipe courtesy of Julie Montagu, extracted from Superfoods