Noodles in Kaffir Lime & Coconut Broth
By Shu Han Lee
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Easy
A really adaptable recipe, you can swap in any favourite vegetables of protein to this simple dish. The Rempapa sauce brings a fantastic flavour punch - beautifully balanced by coconut milk.
Vegans, we especially love this dish with tofu and greens e.g. asparagus, kale, broccoli. Meat-lovers, this is great with chicken, or seafood – especially mussels and flaky white fish. Simply simmer gently in the sauce till just cooked.
This recipe was written by Shu Han Lee, food writer and founder of Rempapa sauces.
Ingredients
- ½ jar of Penang Kaffir Lime & White Pepper Spice Paste
- Cooking oil
- 200ml coconut milk
- Your choice of green vegetables (asparagus, kale, broccoli)
- A pinch of sea salt
- Rice noodles
To finish
- Thai basil
- Red chilli, sliced
- Peanuts
- Slices of lime
- Fresh coriander
- Fresh mint
Method
- Over a medium heat, gently fry 2 tablespoons of Rempapa in your cooking oil, until fragrant.
- Add 200ml coconut milk and a big pinch of salt, and bring to a simmer.
- Add your favourite vegetables and cook until tender.
- Cook your rice noodles in a separate pan of boiling water for 6-8 minutes. Place a generous spoon of noodles into your bowl, and top with your coconut broth.
- Finish with crushed roasted peanuts and fresh coriander, mint, Thai basil.
© Speciality Cooking Supplies Limited 2024
About the author
Shu Han Lee is a Singaporean cook, illustrator and designer. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. She is a cookery writer and author of Chicken and Rice, Southeast Asian recipes from a London Kitchen. And she also runs her own business; rempapa.
