spicy coconut noodle soup


Ingredients

  • spice paste
  • 5 candlenuts
  • 1 medium red onion, peeled and finely sliced
  • 3 cloves garlic, peeled and finely sliced
  • 1 long red thai chilli, finely sliced
  • 3 tablespoons drained fermented tofu
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • soup
  • 2 tablespoon rice bran oil
  • 1 lemongrass stalk, white part only, bruised
  • 2 cm piece of ginger or galangal, peeled
  • 4 kaffir lime leaves
  • 1 large carrot, peeled and cut into thin matchsticks/julienne
  • 2 cups (500ml) coconut milk
  • 2 cups (500ml) cold water
  • 1 bunch Asian greens, washed well
  • juice 2 limes + extra lime wedges to serve
  • fine sea salt, to taste
  • cooked rice noodles, to serve* see head notes
  • finely shredded kaffir lime leaves, to serve
  • crushed chilli flakes, to serve, optional