Burmese Coconut Curry Noodles

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 2 teaspoons (4g) turmeric powder 2 teaspoons (4g) turmeric powder
• 1 teaspoon (2g) ground coriander 1 teaspoon (2g) ground coriander
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) fish sauce (optional for non-vegetarian version) 1 tablespoon (15ml) fish sauce (optional for non-vegetarian version)
• 200g rice noodles 200g rice noodles
• Salt, to taste Salt, to taste
• Garnishes: fried onions, fresh cilantro, lime wedges, chopped peanuts, chili flakes Garnishes: fried onions, fresh cilantro, lime wedges, chopped peanuts, chili flakes

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 6g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
3. 3.
   Stir in the turmeric powder, ground coriander, and ground cumin, and cook for a minute to release the flavors.
4. 4.
   Add the bruised lemongrass stalk, vegetable broth, coconut milk, soy sauce, and fish sauce (if using). Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
5. 5.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Remove the lemongrass stalk from the pot and season the broth with salt to taste.
7. 7.
   To serve, divide the cooked rice noodles among bowls and ladle the coconut curry broth over them. Top with fried onions, fresh cilantro, lime wedges, chopped peanuts, and chili flakes.
8. 8.
   Mix well before enjoying this delightful Burmese Coconut Curry Noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the curry broth.

Tips & Tricks

• For a heartier version, add cooked chicken, shrimp, or tofu to the curry broth.
• Adjust the spice level by adding more or less chili flakes according to your preference.
• If you prefer a thicker broth, simmer the curry for a longer time to reduce the liquid.
• Customize the garnishes to your liking by adding sliced red onions, bean sprouts, or chopped scallions.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Burmese Coconut Curry Noodles hot, allowing the flavors to meld together. Mix the noodles and broth well before enjoying to ensure each bite is bursting with flavor.

Presentation advice

Present the Burmese Coconut Curry Noodles in individual bowls, garnished with a generous amount of fried onions, fresh cilantro, lime wedges, chopped peanuts, and chili flakes. The vibrant colors and aromatic garnishes will make the dish visually appealing.