by
kellymoana

Photo Credit:
mydarlinglemonthyme.com
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