Vegetarian Recipes - Coconut Noodles and Vegetables Recipe

Ingredients

• 30ml/2 tbsp sunflower oil

• 1 lemon grass stalk, finely chopped

• 15ml/1 tbsp red curry paste

• 1 onion, thickly sliced

• 3 courgettes (zucchini), thickly sliced

• 115g/4oz Savoy cabbage, thickly sliced

• 2 carrots, thick/j& sliced

• 150g/5oz broccoli, stem thickly sliced and florets separated

• 2 x 400ml/14fl oz cans coconut milk

• 475ml/16fl oz/2 cups vegetable stock

• 150g/5oz dried egg noodles

• 30ml/2 tbsp soy sauce

• 60ml/4 tbsp chopped fresh coriander (cilantro) 

For the garnish:

• 2 lemon grass stalks, split

• 1 bunch fresh coriander (cilantro)

• 8-10 small fresh red chilies

Serves 4-6

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Method:

1. Heat the oil in a wok Add the lemon grass and red curry paste and stir-fry for 2-3 seconds. Add the onion and cook over medium heat, stirring occasionally, until softened.

2. Add the courgettes, cabbage, carrots and slices of broccoli stem. Toss the vegetables with the onion mixture. Cook over low heat, stirring occasionally, for a further 5 minutes.

3. Increase the heat, stir in the coconut milk and vegetable stock and bring to the boil. Add the broccoli florets and the noodles, lower the heat and simmer gently for 20 minutes.

4. To make the garnish, gather the coriander into a small bouquet and lay it on a platter. Tuck the lemon grass halves into the coriander bouquet and add the chilies to resemble flowers.

5. Stir the soy sauce and chopped coriander into the noodle mixture. Spoon on to the platter, taking care not to disturb the herb bouquet, and serve immediately.

Note: When everyday vegetables are livened up with Thai spices and flavors, the result is a delectable dish that everyone will enjoy.