Name: Coconut Noodles
Yield: Serves 4
Ingredients: 4 stalks fresh lemongrass; 4 teaspoons grated fresh ginger; 1 green chilli, chopped (or more if you like lots of heat); 2 cloves garlic, minced; 1 shallot, diced; 2 handfuls fresh coriander leaves; 150 grams exotic mushrooms; 3 green tea bags; 2 chicken breast fillets (optional); 200 grams rice vermicelli (or egg noodle of your choice); 230 grams tender-stem broccoli; 60 grams sugar snap peas; 60 grams baby corn; 160 grams pak choi; 2 limes; 400 millilitres water; 1.6 litres coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This coconut broth is very soothing and the green tea chicken is a fun technique to experiment with and adds a new element of flavour to the dish.

Ingredients

1.6 litres coconut milk
400 millilitres water
4 sta

Method

In a large saucepan over medium heat, add all the coconut milk and water. Crush the lemongrass to release the flavour and add it to the saucepan. Then add the ginger, chilli, garlic and shallot. Add one handful of the coriander leaves and bring to a simmer for 20 minutes. Don’t let the broth boil.

Once ready, strain and discard the solids, saving the coconut milk broth. The broth is now