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Rukmini Iyer’s quick and easy recipe for Thai-style cold lemongrass and coconut prawn noodles | Quick and easy

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Enjoy this big bowl of refreshing noodle soup with turmeric and coconut milk spiked with a kick of chilliThis is exactly what I want to eat when I’m under the weather: a big bowl of Thai-inspired, soupy noodles with turmeric and coconut milk, all spiked with chilli. It’s a soup base that adapts perfectly for vegetarians (add cubed tofu) or leftovers (shredded roast chicken). This makes a lot of broth (hydration is important!), so serve it in your best ramen or soup bowls.

Enjoy this big bowl of refreshing noodle soup with turmeric and coconut milk spiked with a kick of chilli

This is exactly what I want to eat when I’m under the weather: a big bowl of Thai-inspired, soupy noodles with turmeric and coconut milk, all spiked with chilli. It’s a soup base that adapts perfectly for vegetarians (add cubed tofu) or leftovers (shredded roast chicken). This makes a lot of broth (hydration is important!), so serve it in your best ramen or soup bowls. The choice of noodles is yours: rice noodles (flat or vermicelli) work well for a gluten-free option, but I inevitably use my favourite straight-to-wok thick udon.

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Rukmini Iyer’s (PERSON) Thai (ORG)
Originally published by The Guardian UK Read original →