Ingredients
Equipment
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- Cook the noodles according to the package directions until just tender, then drain and set aside.
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the shallots and cook for 2–3 minutes until softened.
- Stir in the garlic, chili, ginger, turmeric, coriander, and cumin and cook for 1 minute until fragrant.
- Add the lemongrass, coconut milk, and vegetable broth and stir well.
- Bring the mixture to a gentle simmer and cook for 5 minutes.
- Add the green beans, cabbage, and carrots and simmer for another 5-7 minutes until tender.
- Stir in the soy sauce, lime juice, and salt to taste. Remove the lemongrass.
- Divide the cooked noodles among serving bowls and ladle the hot coconut curry and vegetables over them.
- Top with scallions, cilantro, and sliced chili if using. Serve with lime wedges
Nutrition
Notes
• Keep the garlic and ground spices moving during their brief cooking stage so they become fragrant without scorching.
• Lightly crush the lemongrass stalk to help release its aroma. Keep it in pieces large enough to find and remove before serving.
• Cut the green beans into short, even pieces and julienne the carrot finely. Check that the beans are tender before assembling the bowls.
• Chili heat varies. Use fewer chilies for a milder broth and leave the optional sliced-chili topping off.
• Taste after adding the soy sauce before adding salt, especially when using regular vegetable broth.
• Keep the cooked noodles separate from the broth until serving so they do not absorb the liquid and become overly soft.