Spicy noodle soup
As the nights draw in and the winter coats come out there’s only one thing you need as the perfect cold weather warmer - spicy noodle soup.
Serves: 4Preparation time: 30 minutesCooking time: 20 minutes
Ingredients
1 small cauliflower, cut in to very small florets approximately 2cm pieces1 x 420g can chickpeas, well drained4 tbsp any oil100g dried rice vermicelli
For the paste: (or substitute for a shop bought Laksa paste and use 3-4 tablespoons)
2 tbsp finely chopped fresh ginger1 tsp ground cumin1 tsp ground turmeric4 cloves garlic, peeled1 tbsp fresh red chilli finely chopped2 small onions very finely chopped50mls coconut milk1 tbsp lemon grass puree (jarred is great)1 x 10g vegetable stock cube
For the soup
300mls coconut milk, approximately200mls water, approximately1 -2 tbsp palm or light brown sugar2 tsp fish saucesmall handful beansprouts50g spinach4 spring onions, sliced thinly and diagonally
Seasoning
juice 2 large limessalt and pepper
Served with
2 -3 tbsp roughly chopped Thai basil2-3 tbsp roughly chopped fresh corianderfresh sliced red chillilime wedgescooked chickencooked or raw prawns
Pre heat the oven to 220C gas 7.
Method
Heat the oil in an oven-proof frying pan.
Add the chickpeas and brown slightly, then add the cauliflower and season with a little salt and pepper. Lightly brown and pop the pan into the oven and cook for 30 minutes to get a nice colour, but do not burn. The more colour the better the end flavor.
Meanwhile, place the vermicelli into a bowl and cover with boiling water and leave for 15 minutes to soften.
Next blitz all the ingredients for the paste in a blender or small stick blender until you have a paste.
Take a wok and add a little oil and pour in the paste and cook for 2-3 minutes to cook through.
Add the coconut milk, water, sugar, fish sauce, beansprouts, spinach and onions and bring to a simmer.
Finally add the roasted cauliflower and chickpeas and cook for a further 2-3 minutes, or until the cauliflower is just cooked.
Season well with salt, pepper and lime juice.
Strain the vermicelli noodles and then place into 4 bowls evenly, then ladle over the hot broth. Top with basil, coriander and fresh chilli and serve lime wedges separately.
*If adding cooked chicken or prawns add at the point you add the cauliflower and chickpeas to heat through thoroughly.