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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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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