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For the paste

1 bunch fresh coriander — plus extra to garnish
1 green chilli — deseeded, chopped
2 garlic cloves
2 lemongrass — soft inner parts only, chopped
40 g fresh ginger — grated
1 lime — zest and juice
2 tbsp toasted sesame oil
1 tbsp toasted sesame oil
1 tsp turmeric
1 tsp ground coriander
1/2 tsp ground cumin
400 ml coconut milk
1 cup water
1 tsp salt
230 g tender stem broccoli — or broccolini, trimmed and halved
150 g noodles — cooked
1 cup frozen peas


Add all the paste ingredients in a food processor and whizz until a rough paste forms.

Heat the sesame oil in a saucepan on a medium heat, add the paste and stir until fragrant, 3 minutes. Add the turmeric, coriander and cumin and stir until fragrant, about 3 minutes.

Add the coconut milk, salt and water to the saucepan and bring to a gentle simmer.

Add the broccoli and simmer gently for 5 minutes until tender but still have a bite to it.

Add the peas and cooked noodles and gently simmer for 3 minutes until the noodles and peas are warmed through.

Season with salt, ginger and a squeeze of lime juice if needed. Sprinkle the coriander over.

To serve, swirl the noodles into your bowls and top with the soup. Enjoy!


Article written by: Food24

Photo credit: Food24

Link: https://www.food24.com/recipe/lemongrass-and-broccoli-noodles/

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