82min 4 ppl
Vegan Kanom Jeen with Coconut Curry
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 6 steps
Medium: 31–60 min or 7–12 steps
548 kcalper person
Protein 13g
Carbs 66g
Fats 23g
About this dish
Fermented rice noodles ladled with a rich pounded tofu coconut curry sauce of galangal, lemongrass and makrut lime.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Galangalpeeled and sliced20 g
- Lemongrass stalksbruised and sliced2 stalks
- Makrut lime leaves4 leaves
- Thai shallots4
- Garlic cloves3 clove
Plant Proteins
- Firm tofucut into cubes300 g
Tins & Jars
- Vegetable stock300 ml
- Coconut Milk400 ml
Dried Goods
- Rice stick noodles300 g
Spices & Seasonings
- Dried Red Chillies6
Oils & Condiments
- Light soy sauce1.5 tbsp
Utensils
- Mortar and pestle
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Soak the dried red chillies in warm water for 10 minutes until softened, then drain.
Approx. 10 minutes
2
Cook the rice stick noodles in a pan of boiling water for 4 minutes until tender, then drain and divide between bowls.
Approx. 4 minutes
3
Pound the softened chillies, galangal, lemongrass, makrut lime leaves, shallots and garlic into a smooth paste using a mortar and pestle.
Approx. 10 minutes
4
Heat the coconut milk in a large saucepan over medium heat, stir in the pounded paste, and cook for 4 minutes until fragrant and the oil starts to separate.
Approx. 4 minutes
5
Add the tofu, vegetable stock and light soy sauce, and simmer for 6 minutes until heated through and the sauce has thickened slightly.
Approx. 6 minutes
6
Ladle the sauce over the noodles and serve immediately.
Approx. 2 minutes
