Noodles with Coconut and Greens (4)
Ingredients
Instructions
  1. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. Add the garlic, chillies (minus their stalks), lemongrass (outer leaves discarded, the rest roughly chopped), and the spring onions and turmeric.
  2. Process for a few seconds, then add the coriander and the vegetable oil. Process for a few seconds to a coarse paste, scrape the sides down with a rubber spatula, then process briefly again. If the mixture refuses to soften to a paste, add a tablespoon of water.
  3. For the soup, peel the shallots and slice them in half lengthways. Warm the oil in a large casserole over a moderate heat, then add the shallots, cut side down together with a tablespoon of water, and let them cook for about 10 minutes, covered with a lid.
  4. Turn them from time to time and cook until almost tender. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. Leave to simmer for 10 minutes.
  5. Put the kettle on. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup.
  6. Place the leaves on top of one another, roll up tightly and shred with a kitchen knife. As soon as the stalks are tender add the leaves, then the mint and coriander leaves.
  7. Drain the noodles, then use kitchen tongs to transfer them to four warm bowls. Ladle the sauce over the noodles and serve.