Ingredients
400ml coconut milk
300ml boiling water
100g instant noodles or cooked noodles
50g ginger
45g dry roasted peanuts
5 garlic cloves
3 tablespoons dark soy sauce
2 teaspoons desiccated coconut
1 chilli
1 lemongrass stalk
1 teaspoon white miso paste
1 teaspoon curry powder
Half a lime for juice
Sesame oil for frying
Salt
———
Optional teriyaki tofu
Optional coriander garnish
Optional corn on the cob
Optional white sesame garnish
Method
1] Peel & roughly chop ginger & garlic. Add to mortar with roughly chopped chilli & peanuts
2] Squeeze lime over over these components & a sprinkle of salt
3] Bash until a thick paste forms
4] Bash lemongrass until it begins to splinter but remains whole
5] Fry both in a drizzle of sesame oil for 4-5 minutes
6] Add coconut milk to a medium saucepan, alongside coconut, soy sauce, curry powder & pan mix
7] Bring to simmer for 10-12 minutes & stir well
8] Add noodles & hot water for final 5-6 minutes, simmer until tender
9] Remove from heat & stir in miso paste. Remove lemongrass stalk
10] Ladle into a large bowl & top with your favourites!