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.

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 🙂