This is a bit of a strange one . . . But I think it works! It’s a bit of a cross between red curry, Laksa, and noodle soup.
As always, adjust the spice to your preference. If you’re vegetarian, feel free to omit the fish sauce and/or replace with some soy sauce or tamari.
I used the pre-made packet noodles that do not require prior cooking. The ones I like come in packs of 2 (I use both), equating to around 2-3 generous handfuls of noodles. You can also use fresh noodles, or cooked egg noodles.
No, the peanuts are not strictly necessary . . . But I think they really do textural wonders. You could substitute with cashews if you prefer!
This recipe can be vegetarian.
Preparation time: 20 minutes
Cooking time: 20 minutes
– 2 Tablespoons neutral-flavoured oil
– 1 medium white onion, halved lengthwise & sliced
– 2 cloves garlic, crushed
– 1 knob ginger, peeled and minced
– 3 Tablespoons curry paste of choice (I like Panang or red curry)
– 1 teaspoon thinly sliced lemongrass
– 1 teaspoon thinly sliced kaffir lime leaves
– 1 x 400 gram can coconut cream
– 2 cups button mushrooms, halved or quartered
– 2 heads Pak choi, washed and roughly chopped
– 1 x packet Singapore-style noodles (see above)
– fish sauce (or soy sauce), to taste
– lime juice, to taste
– stevia or brown rice syrup (or palm sugar, if you’re not worried about sugar content), to taste
– freshly sliced chilli, optional
– roasted peanuts, to garnish
– sliced spring onions, to garnish
– crispy shallots, to garnish
1. Heat the oil in a large wok over medium-high heat. Add the onion and fry until softened. Throw in the garlic, ginger, curry paste, lemongrass, and kaffir.
2. Once your aromatics have cooked until fragrant, add the coconut cream and mushrooms. Cook until the mushrooms are softened (but not mushy!) before tossing in the Pak Choi and noodles.
3. Heat through fully before seasoning with fish sauce, lime juice, chilli, and sweetener. Make sure you taste, adjust, and taste again – it’s all in the testing! Garnish with peanuts, spring onion, and crispy shallots. Enjoy! 🙂