Recipes

coconut noodle soup

100g vermicelli rice noodles
1 tablespoon vegetable oil
1 tablespoon finely chopped coriander (cilantro) root
2 cloves garlic, crushed
2 green onions (scallions), sliced
1 large red chilli, seeded and sliced
2 x 400 ml cans coconut milk
¼ cup finely sliced bamboo shoots
100g green beans, halved and blanched
100g snow peas (mange tout), blanched
½ cup coriander (cilantro) leaves

Place the noodles in a bowl and cover with boiling water for 6−8 minutes or until separated and tender. Drain and set aside.

Heat a wok or large saucepan over medium heat. Add the oil, coriander root, garlic, chilli and green onion and cook for 1 minute. Add the coconut milk and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Stir in the noodles, bamboo shoots, beans and snow peas. Ladle into bowls and top with the coriander leaves to serve. Serves 4.