About the Recipe
t’s delicious, (a bit) spicy, easy to make and a bit exotic – what’s not to love?
Equipment: medium-large size saucepan for the soup, medium size saucepan for cooking the noodles.
Ingredients
2 red onions, finely chopped
3 garlic cloves, pressed
2 tbsp. rapeseed oil
2 tbsp. vegetable stock
1.5l water
1 stick of lemon grass, gently bashed with a rolling pin to break up the fibre but kept whole]
Thumb-size piece of fresh ginger, peeled and cut into very thin matchsticks
1 small finely chopped red chilli, seeds removed
3 spring onions, finely chopped
Handful of bean sprouts
120g baby bok choi
100g Asian noodles (I use buckwheat Soba Somen)
Juice of 1 lime
3 tbsp. Tamari sauce (or light soy sauce)
1 can of coconut milk, well shaken
Handful of fresh coriander leaves, finely chopped to garnish
A small handful of Arame weed, pre-soaked for 10 min in boiling water (optional)
Preparation
1. Melt the 2 tbsp. of rapeseed oil in a frying pan and add the onions. Fry on a high heat stirring constantly for about 2 minutes, until golden.
2. Turn the heating down and add garlic, stir a couple of times and then add the lemon grass, ginger, chill, stock, boiling water, bean sprouts, bok choi and spring onions, and then simmer for 10 minutes.
3. Add the noodles along with the lime juice, Tamari and coconut milk, bring to boil and cook for 2 minutes (or until the noodles are tender).
4. Turn down the heat, remove the lemon grass, and serve with coriander and the Arame sprinkled on top.