There is no salt in this as the Thai fish sauce contains enough.
Author:Holly
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:2
Ingredients
50g/2oz ginger
2 stalks of lemongrass (next to the herbs in the supermarket)
1 red chilli
6 garlic cloves
400 ml coconut milk
1 tbsp sunflower oil
450 ml chicken stock
200g/7oz choi sum or pak choi – slice the stalks in 2½cm/1” chunks and the leaves in 5cm/2” chunks
250g/9oz mixed of frozen seafood – I like squid rings, mussels and king prawns
300g/10½oz udon noodles – straight-to-wok or quick-to-cook kind
1 tbsp Thai fish sauce
25g/½oz fresh coriander
1 lime cut into wedges
Instructions
Finely chop the ginger, chilli, lemongrass and garlic cloves. I do this in the food processor with a couple of tablespoons of coconut milk. It will form a bulky paste.
Heat the oil in a saucepan with a lid. Add in the paste and fry for two minutes.
Add the coconut milk, chicken stock and the vegetable stalks and boil for a minute. Then add in the frozen seafood, noodles and the leaves and cook for another minute.
Lastly, add the Thai fish sauce and stir in half the coriander. Then serve in two large bowls, with wedges of lime and garnish with the remaining coriander sprinkled on top.