Lemongrass Coconut Noodles with Crispy Shallots and Fresh Mint

Ingredients

• •200g rice noodles
• •2 stalks lemongrass, finely chopped
• •1 tablespoon vegetable oil
• •400ml coconut milk
• •2 tablespoons soy sauce
• •1 tablespoon lime juice
• •1 teaspoon brown sugar
• •1 teaspoon grated ginger
• •2 fresh red chilies, finely sliced
• •100g crispy fried shallots
• •Fresh mint leaves for garnish
• •50g bean sprouts (optional)
• •Salt to taste

Instructions

1. 1

   Soak the rice noodles in warm water for 10-15 minutes, or according to package instructions, until softened. Drain and set aside.

2. 2

   Heat the vegetable oil in a large saucepan over medium heat. Add the finely chopped lemongrass and grated ginger, and sauté for 2-3 minutes until fragrant.

3. 3

   Pour in the coconut milk and bring to a gentle simmer. Stir in the soy sauce, lime juice, brown sugar, and sliced red chilies. Simmer for 5-7 minutes to allow the flavors to meld together.

4. 4

   Taste the broth and add salt as needed. If you want a tangier flavor, add a touch more lime juice.

5. 5

   Add the softened rice noodles to the saucepan and gently toss them in the coconut broth until well coated and heated through, about 2-3 minutes.

6. 6

   Divide the noodles and broth into serving bowls. Top each bowl with crispy fried shallots, fresh mint leaves, and bean sprouts if using.

7. 7

   Serve immediately and enjoy this flavorful, aromatic dish. Optionally, you can add grilled shrimp, crispy tofu, or shredded chicken for additional protein.