Turmeric lemongrass broth with noodles and vegetables

Name: Turmeric lemongrass broth with noodles and vegetables
Cuisine: Australian
Ingredients: 6 green onions/scallions, finely sliced; 6 green onions/scallions, finely sliced; 1 zucchini/courgette, cut into julienne; 1 zucchini/courgette, cut into julienne; 4 teaspoons finely shredded mint leaves; 4 shiitake mushrooms, finely sliced; 1 small carrot, peeled and cut into julienne; 100 g/3½ oz bean sprouts; 200 g/6½ oz fresh Egg Noodles or ramen noodles or purchased egg noodles; 2 large red Chinese or Dutch chillies, seeded and finely sliced; 2 large red Chinese or Dutch chillies, seeded and finely sliced; 200 g/6½ oz fresh Egg Noodles or ramen noodles or purchased egg noodles; 200 g/6½ oz fresh Egg Noodles or ramen noodles or purchased egg noodles; 60 ml/2 fl oz Sugar Syrup or 2 tablespoons caster sugar; 1 teaspoon freshly ground white pepper; 2 teaspoons lemon juice, strained; 60 ml/2 fl oz Sugar Syrup or 2 tablespoons caster sugar; 1 stalk lemongrass, chopped; 2 teaspoons ground turmeric; 8 teaspoons Green Curry Paste; 2 teaspoons finely chopped ginger; 200 ml/6½ fl oz Tamarind Liquid; 80 ml/2½ fl oz light soy sauce; 2 teaspoons vegetable oil; 1 litre/32 fl oz Spiced Vegetable Stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz fresh Egg Noodles or ramen noodles or purchased egg noodles
2

Oceania
Australia
Fish course
Pescatarian
Pasta

Method

To make broth, fry green curry paste, ginger, lemongrass and turmeric in vegetable oil for 5 minutes, or until fragrant. Add remaining broth ingredients, except pepper, and bring to the boil. Reduce heat and simmer for 10 minutes. Strain through a fine mesh sieve and discard solids. Reheat broth in a clean pot and stir in pepper.
Cook noodles in boiling water,