Thai Noodle Bowl

This is a really really great dish. The recipe is adapted from one of my Michael Smith cookbooks. Full of lots of green curry, cilantro and lime flavour. It makes a lot so be prepared for lots of leftovers, or to feed an army.

Thai Noodle Bowl

Two cans of premium coconut milk

A heaping spoonful of green curry paste

One bunch of cilantro, roots and leaves chopped separately

A few cups of chicken broth

A cup of shredded carrot

Two lemongrass stalks, cut in half lengthwise and peel off any woody outer leaves (This can be omitted if you can’t find it at your grocery store)

A few spoonfuls of fish sauce

The juice and zest of two limes

A large knob of frozen ginger

A handful of bean sprouts

A package of rice noodles

Two or three thinly sliced green onions

A sprinkle or two of salt or soy sauce

Scoop the thick coconut cream from the top of one of the cans into a wok set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the cilantro roots and cook for 2 minutes.

Add the coconut juice from the first can and all the contents of the second can with the chicken broth, carrot, lemon grass, fish sauce and lime. Grate the frozen ginger into the broth. Simmer for twenty minutes or so.

Stir in the bean sprouts. Add the rice noodles gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about five minutes.

Stir in most of the cilantro leaves. Remove the lemongrass stalks. Taste and season with a touch more salt or soy sauce as needed.

Ladle into large bowls and garnish with the green onions and remaining cilantro.