Picture Courtesy: Pooja Khanna of 2 Bliss of Baking
Warming Oriental Bowl
Prep time: 20 minutes
Cook time: 20 minutes
For the Broth
1 bulb Lemongrass, bashed
4 slices Galangal, bruised
3 whole Thai chili, bruised
1tbsp Garlic, bruised
6 Kaffir lime leaves, bruised
1 cup Coconut milk
1 cup Vegetable stock
2tbsp Lemon juice
1/3 cup Coriander, chopped
Heat the oil in a deep pan.
Add the lemongrass, garlic, kaffir lime leaves, galangal and stir-fry for 30 to 40 seconds.
Add the coconut milk, stock, salt and bring to boil.
Lower the flame and simmer for 5 mins or until aromatic.
For the Vegetables
200gms Mushrooms, quartered
100gms Baby corn, diced
100gms Water chestnuts, halved (optional)
1tbsp SPRIG Malacca spice
2tbsp Sesame seeds, toasted
Salt to taste
Heat the oil in a frying pan.
Add the baby corn and stir-fry.
Add the mushrooms and stir-fry till cooked until water releases and dries out.
Add the water chestnuts (if using) and mix well.
Add the SPRIG Malacca spice and salt. Mix well.
Sprinkle the sesame seeds on top. Set aside.
200gms Udon noodles, cooked
2tsp SPRIG toasted sesame oil
Thai red chilies, finely sliced
Spring onion, finely chopped for garnish
Divide the cooked noodles into 2 deep bowls.
Ladle in the hot broth.
Spoon in the stir-fried vegetables.
Garnish with spring onions and sliced chillies.
Drizzle the SPRIG toasted sesame oil.
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