Coconut and lemongrass noodle bowl

Summer calls for fresh curries and refreshing meal bowls – this coconut and lemongrass bowl is power packed with fresh vegetables, a light soupy curry and a dash of lemon juice and sesame seeds.

Coconut lemongrass noodle bowl (1)Coconut lemongrass noodle bowl (2)Coconut lemongrass noodle bowl (5)

Ingredients – Serves 4

  • Noodles – 300g
  • Coconut milk – 400mL
  • Lemongrass stalk – 3 long ones
  • Red bell pepper – 1
  • Broccoli – 1
  • Carrots – 2
  • Tofu – 200g
  • Mushrooms – 1 packet
  • Garlic cloves – 8 to 10
  • Dried red chilly – 1
  • Turmeric – 3tsp
  • Soy sauce – 2tsp
  • Salt – to taste
  • Olive oil – to cook
  • Sesame seeds – to garnish
  • Lemon wedge – to garnish
  • Fresh coriander leaves – to garnish

Method –

  • Wash all the vegetables thoroughly.
  • Chop the mushrooms into quarters and microwave on high for 1 minute. Drain the extra water and set aside.
  • Cut the broccoli florets and microwave on high for 1 minute and set aside to cool down.
  • Chop the carrots and bell pepper in equal sized piece and finely chop the garlic cloves.
  • Cut the tofu piece into square pieces. Heat all in a large pan and the tofu pieces. Cook the tofu on all sides evenly and set aside.
  • Heat a little more oil in the pan and add the chopped garlic. Cook till the garlic is slightly brown.
  • Add all the vegetables to the pan and cook for about five minutes.
  • Add the coconut milk and the same amount of water and simmer.
  • Add the turmeric, soy sauce and red chilly and bring to a boil.
  • Let it simmer and cook for 10 minutes.
  • Meanwhile, in a separate pan, add the noodles in boiling water with a pinch of salt and cook till the noodles are done. Drain and soak in cold water to prevent sticking.
  • Take a bowl and add the noodle bed. Laden in the curry, be sure to put in all the vegetables, add the tofu, fresh coriander leaves, sesame seeds and a lemon wedge.

Happy Summer and Happy Chomping 🙂

 

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