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Recipe from: 8/1/2006 12:00:00 AM

Ingredients 24
Servings 4


  • Spice paste (makes 1 cup):
  • 3
    stalks lemongrass, sliced
  • 4
    garlic cloves, sliced
  • 2.50
    ginger, peeled and sliced
  • 3
    shallots or one onion, chopped
  • 8
    blanched almonds
  • 3
    red chillies, deseeded and roughly chopped
  • 5
    (1 tsp) turmeric
  • 5
    (1 tsp) salt
  • 5
    (1 tsp) palm sugar or brown sugar
  • 30
    (2 tbsp) peanut oil
  • handful coriander (optional)
  • Other soup ingredients:
  • 30
    (2 tbsp) peanut or sunflower oil
  • 1
    x 400ml tin coconut milk
  • 500
    (2 cups) chicken stock
  • 250
    sweet potato, peeled and cubed
  • 30
    (2 tbsp) fish sauce
  • juice of 1 lime
  • 200
    rice noodles
  • 4
    handfuls of baby spinach leaves
  • To serve:
  • spring onions, sliced
  • Vietnamese mint leaves (available at Woolworths)


Place the spice paste ingredients in a food processor and process until you have a smooth paste. Heat oil in a medium-sized saucepan at medium-high heat. Fry off the pastefor 3 ? 5 minutes, moving it round so it becomes fragrant but doesn't burn. Add the coconut milk and stock and simmer gently for 5 minutes. Add the sweet potato and simmer until cooked. Then stir in the fish sauce and lime juice and keep warm.

Cook the noodles according to packet instructions. Divide the noodles between four bowls, add the sweet potatoes and pour over the soup. Add a small handful of spinach leaves to each bowl (the heat will wilt the spinach) and top with spring onions and Vietnamese mint. Serve immediately.


Read more on: shallow-fry  |  slow cook

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