Name: Lemongrass and broccoli noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 bunch fresh coriander plus extra to garnish; 1 green chilli deseeded, chopped; 2 garlic cloves; 2 lemongrass soft inner parts only, chopped; 40 g fresh ginger grated; 1 lime zest and juice; 2 tbsp toasted sesame oil; 1 tbsp toasted sesame oil; 1 tsp turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 400 ml coconut milk; 1 cup water; 1 tsp salt; 230 g tender stem broccoli or broccolini, trimmed and halved; 150 g noodles cooked; 1 cup frozen peas

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Ingredients (17)

For the paste

1 bunch	fresh coriander — plus extra to garnish
1	green chilli — deseeded, chopped
2	garlic cloves
2	lemongrass — soft inner parts only, chopped
40 g	fresh ginger — grated
1	lime — zest and juice
2 tbsp	toasted sesame oil

1 tbsp	toasted sesame oil
1 tsp	turmeric
1 tsp	ground coriander
1/2 tsp	ground cumin
400 ml	coconut milk
1 cup	water
1 tsp	salt
230 g	tender stem broccoli — or broccolini, trimmed and halved
150 g	noodles — cooked
1 cup	frozen peas

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Method:

Add all the paste ingredients in a food processor and whizz until a rough paste forms.

Heat the sesame oil in a saucepan on a medium heat, add the paste and stir until fragrant, 3 minutes. Add the turmeric, coriander and cumin and stir until fragrant, about 3 minutes.

Add the coconut milk, salt and water to the saucepan and bring to a gentle simmer.

Add the broccoli and simmer gently for 5 minutes until tender but still have a bite to it.

Add the peas and cooked noodles and gently simmer for 3 minutes until the noodles and peas are warmed through.

Season with salt, ginger and a squeeze of lime juice if needed. Sprinkle the coriander over.

To serve, swirl the noodles into your bowls and top with the soup. Enjoy!

Recipe by Adrè King from Adrè’s Kitchen, follow along on Instagram for more.