Ingredients
- Kosher salt
- 14 ounces coconut milk, full fat (1 can)
- 2 cups water
- 4 shallots, sliced crosswise (you should have two cups)
- 16 curry leaves, sliced crosswise, optional
- 1-2 serrano or jalapeno chiles, split lengthwise
- 3/4 teaspoon turmeric, ground
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 5 ounces baby spinach, tough stems removed and discarded and then leaves chopped
- 1 teaspoon lime juice
- 8 ounces rice noodles, such as Thai style noodles
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 3/4 teaspoon red chili flakes, dried
- Bean sprouts, garnish
- Cilantro leaves, garnish
- Lime wedges
- Chili sauce (sriracha)
How to Make
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Step 1: Over medium high heat bring a pot of salted water to boil.
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Step 2: Meanwhile over medium low heat in a large pot combine the coconut milk, water, shallots, curry leaves, green chilis, shallots, turmeric, cayenne and salt and bring to a simmer and simmer for 10 minutes or until it thickens -- don't let it come to a hard boil. Stir in spinach and simmer another 3-5 minutes or until wilted. Stir in lime juice and remove from heat.
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Step 3: To make the tarka: in a skillet over medium high heat heat the oil and then add the mustard seeds and after they have popped add the red chili flakes and let it cook for a few seconds and then pour it all into the soup. Cover and keep warm.
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Step 4: Return the warm water to a boil and add the noodles; cook for 5-10 minutes or until tender; drain and rinse.
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Step 5: Divide noodles among 4 soup bowls and spoon soup over the noodles. Top with bean sprouts and cilantro leaves. Serve with lime wedges and chili sauce on the side.
We hope you enjoy this recipe!
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