Noodles, tofu, leeks and greens in coconut sauce with lime and coriander

Name: Noodles, tofu, leeks and greens in coconut sauce with lime and coriander
Yield: For four
Ingredients: 700 mls water or light stock; 100 g cabbage - savoy, spring green, kale or any oriental cabbage; 1 pack of thin egg noodles; 1 large fresh chilli, seeded and thinly sliced; 1 tblspn grated ginger; 2 limes; 4 cloves of garlic, finely chopped; 2 tsps coriander seeds, ground; 80 g creamed coconut; 1 tsp tomato puree; small handful of fresh coriander; 1 tblspn soya sauce; 1 small carrot; 1 leek, about 150 g; 100 g tofu; 50 mls pineapple juice; juice of 1 lime

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

A soothing noodle dish, where the vegetables are simmered gently in a thin coconut sauce and finished with the enlivening flavours of lime juice and fresh coriander. It is served fairly wet, halfway to soup, so give people spoons to go with their forks or chopsticks. If you don’t have a fresh chilli to hand, use a dried one, either finely ground or left whole, and take it out when the vegetables go In. This is a mild dish, but feel free to Increase the chilli levels if you want something mo