A spicy and comforting vegan recipe from Nigel Slater.
Ingredients
- For the paste
- 50 g piece ginger
- 2 garlic cloves peeled
- 3 small red chillies
- 2 large stalks lemongrass
- 3 spring onions chopped
- 3 tsp turmeric
- 40 g fresh coriander and stems
- 2 tbsp groundnut or vegetable oil
- For the soup
- 3 large shallots
- 3 tbsp groundnut or vegetable oil
- 500 ml vegetable stock
- 1 x 400ml tin coconut milk
- 4 makrut lime leaves
- 150 g thin noodles
- 190 g assorted greens , such as chard and spinach
- 8 g mint
- 10 coriander leaves
- 190 g assorted greens , such as chard and spinach
- 8 g mint
- 10 coriander leaves
Servings:
Instructions
- Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. Add the garlic, chillies (minus their stalks), lemongrass (outer leaves discarded, the rest roughly chopped), and the spring onions and turmeric.
- Process for a few seconds, then add the coriander and the vegetable oil. Process for a few seconds to a coarse paste, scrape the sides down with a rubber spatula, then process briefly again. If the mixture refuses to soften to a paste, add a tablespoon of water.
- For the soup, peel the shallots and slice them in half lengthways. Warm the oil in a large casserole over a moderate heat, then add the shallots, cut side down together with a tablespoon of water, and let them cook for about 10 minutes, covered with a lid.
- Turn them from time to time and cook until almost tender. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. Leave to simmer for 10 minutes.
- Put the kettle on. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup.
- Place the leaves on top of one another, roll up tightly and shred with a kitchen knife. As soon as the stalks are tender add the leaves, then the mint and coriander leaves.
- Drain the noodles, then use kitchen tongs to transfer them to four warm bowls. Ladle the sauce over the noodles and serve.
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