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Lemongrass, Ginger and Shiitake Noodles

Lemongrass, Ginger and Shiitake Noodles

Lemongrass, Ginger and Shiitake noodles - a tasty fragrant broth, chewy shiitake mushrooms, slippery slurpy noodles and colourful crunchy fresh veg!
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Course: Dinner
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

Equipment

  • blender or mini food processor
  • large saute pan or stockpot
  • chopping board and knives
  • measuring cups and spoons
  • digital scales (mostly to measure the noodles, but you can guess)

Ingredients

Flavour Paste

  • 2 lemongrass stalks white part only
  • 6 teaspoons finely grated ginger use a 5cm/2 inch piece or a little more
  • 6 medium to large kaffir lime leaves
  • 2 teaspoons turmeric powder
  • 2 medium to large shallots peeled and roughly chopped
  • 1 1/3 cups (310g) coconut cream
  • 2 teaspoons cooking salt
  • 1/2 teaspoon white pepper

Noodle soup ingredients

  • 4 teaspoons coconut oil or any other cooking oil
  • 500 g (1/2 lb.) protein of choice eg. cubed firm tofu, large raw prawns/shrimp, sliced chicken thighs, firm white fish
  • 200 g (1/2lb.) Kent pumpkin or butternut squash peeled, de-seeded and chopped in to bite sized pieces
  • 10 medium shiitake mushrooms sliced
  • 12 snow peas ends trimmed
  • 2 cup finely shredded red cabbage
  • 1.5 quarts/litres chicken stock, mushroom stock or vegetable stock
  • 4 tablespoons lime juice juice from 1 large lime
  • 240 g (8 oz.) dry noodles of choice or use noodles from 2 zucchini/courgette

Garnish

  • coriander leaves

Instructions

To make the flavour paste

  • Slice off the very bottom of the lemongrass stalk, peel off any dried-out layers, then bash the woody top end with a rolling pin to soften. Then slice in to thin rounds.
  • Place the coconut cream, sliced lemongrass and the rest of the ingredients for the paste in to a blender or small food processor and blend for a few minutes. The leaves should now look like tiny green pieces. If need be, scrape the sides of the jug and blend again.

To make the noodle soup

  • Prepare the vegetables and protein as described.
  • To make the soup, heat the saute pan on medium-low heat, add the oil and and fry the paste in the oil. Cook for a minute or so until fragrant. Add the stock, water, mushrooms, pumpkin and protein (except seafood). Place the lid on the pan, bring to a boil and then reduce the heat to a simmer.
  • The noodles can be cooked now in a separate saucepan while preparing the soup. Follow the packet instructions and set aside when done. If using zucchini noodles, they don't need to be cooked - just add them to the soup just before serving.
  • After 5 minutes of cooking the soup, bring the temperature up to a gentle boil. Add snow peas, shredded cabbage and seafood (if using). Cook for only another minute or two until the protein is cooked. Prawns will be done quite quickly.
  • Stir in the lime juice, taste and season the broth with extra salt if required.
  • Serve immediately with the noodles.
  • Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid. Reheat in a saucepan.

Notes

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