Name: Spicy coconut more-than noodle soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 nests rice noodles; 2 tsp oil; 2 birds eye chillies; 1 inch ginger chopped; 2 lemongrass stalks chopped; 2 shallots chopped; 300 ml coconut milk (or more if less heat preferred); 1 lime; 600ml veggie stock; 2 tbsp vegan fish sauce (see separate recipe); 1 tbsp brown sugar; 1/2 pack mushrooms; puffed tofu (tofu squares tossed in corn flour and fried til golden); 2 handfuls baby spinach; Coriander to serve

AuthorElisa BookerDifficultyIntermediate

Fragrant, spicy, all round delicious meal

Yields1 Serving

Prep Time15 minsCook Time25 minsTotal Time40 mins

2 nests rice noodles

2 tsp oil

2 birds eye chillies

1 inch ginger chopped

2 lemongrass stalks chopped

2 shallots chopped

300 ml coconut milk (or more if less heat preferred)

1 lime

600ml veggie stock

2 tbsp vegan fish sauce (see separate recipe)

1 tbsp brown sugar

1/2 pack mushrooms

puffed tofu (tofu squares tossed in corn flour and fried til golden)

2 handfuls baby spinach

Coriander to serve

Fry the shallots, ginger and chillies in oil in pan for two minutes

add lemon grass and cook for further few minutes until fragrant

add mushrooms and veggie stock - bring to boil

Add fish sauce and sugar and gently simmer for 5 minutes

Add coconut milk and simmer for further 5 minutes

Add lime and check for taste - add more coco milk if too spicy / add chillies if more heat required

Cook rice noodles and add to the soup

Add spinach and wilt

Serve in large bowls, top with the tofu puffs and chopped coriander

Ingredients