Name: Turmeric lemongrass broth with noodles and vegetables
Cuisine: Australian
Ingredients: 4 cloves garlic, sliced; 5 kaffir lime leaves, shredded; 10 red shallots, sliced; 200 g Egg Noodles or bought egg noodles (Hokkien, ramen, fettuccine); 1 green zucchini, cut into julienne; 2 large red chillies, finely sliced; 12 snowpeas, finely sliced; 6 green onions, sliced; 100 g bean sprouts; 1 carrot, peeled and cut into julienne; 1 teaspoon freshly ground white pepper; 3 stalks lemongrass, minced; 3 shiitake mushrooms, finely sliced; 1 tablespoon minced galangal; 50 ml vegetable oil; 1.5 litres Spiced Vegetable Stock; 1 teaspoon sesame oil; 300 ml Tamarind Liquid; 2 red bird’s-eye chillies, chopped; 1 tablespoon minced turmeric; 100 ml light soy sauce; 30 ml strained lemon juice; vegetable oil; 75 ml Sugar Syrup; 6 candlenuts

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A fabulous spicy vegetable-based soup that will delight vegetarians and meat-eaters alike.

Ingredients

vegetable oil
200 g Egg Noodles or bought egg noodles (Hokkien, ramen,

Oceania
Australia
Fish course
Pescatarian
Spicy
Soup
Summer

Method

To make the spice paste, blend ingredients to a smooth paste in a food processor. Heat a little oil in a stockpot and fry spice paste over moderate heat, stirring, until aromatic and slightly coloured.
Add all broth ingredients except pepper and bring to a boil, then reduce heat and simmer for 10 minutes. Strain through a fine-meshed sieve and discard solids. R

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Turmeric lemongrass broth with noodles and vegetables

Ingredients

Method

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