This recipe makes an extremely flavorful coconut broth. You may have to go out of your way to shop for the aromatic Thai ingredients, but the beauty of this recipe is you hardly have to chop or peel anything. Everything goes into the coconut milk in large chunks and simmers, letting off an intoxicating aroma. This one is a keeper! Tasting the broth on its own, it seems a little too salty and sour, but once poured over the noodles it’s perfect. The sauce thickens as it cools and coats the noodles. It’s very rich, so 1/2 cup is perfect for a serving. Serve it with whatever vegetables are in season and in your fridge or garden. Thanks to Chris Rabilwongse for the recipe.
Active Time: 10 minutes | Inactive Time: 30 minutes | Easy | 5 to 6 servings
1 stalk lemongrass
1 (13.5 ounce) can coconut milk
1-inch piece galangal, sliced into 1/4-inch coins
4 lime leaves, torn in half
2 red Thai chiles, thinly sliced, divided
1/4 cup cilantro stems
1 garlic clove, crushed and peeled
Juice of 1 lime, or to taste
1 teaspoon sugar
1 teaspoon salt
2 packages (24 ounces) Umi Organic ramen noodles
1 cup mung bean sprouts
1 bunch spinach, steamed
Chopped green onions, Thai basil, and cilantro
1. Peel away and discard tough outer layers of lemongrass and cut tender parts into 1/2-inch lengths. In a medium saucepan combine lemongrass, coconut milk, galangal, lime leaves, half the chiles, cilantro stems, and garlic. Simmer, covered, 30 minutes. Strain and stir in lime juice, sugar, salt, and remaining chiles.
2. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain well.
3. Divide noodles between bowls and top each with about 1/2 cup broth. Swish noodles in broth to loosen. Serve with sprouts, spinach, green onion, basil, cilantro, and chile oil for garnishing.