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Ingredients
- 2 tsp Sunflower oil
- 1 sm Garlic clove, minced
- Â Â Pea-sized piece Thai shrimp paste, (blachan)
- 2 x Lemon grass stalks
- 2 x Kaffir lime leaves
- 1Â 1/4 lt Fresh chicken stock
- 75 gm Dry medium egg noodles
- 2 Tbsp. Thai fish sauce
- Â Â Juice 1 lime, (about 2 tbsp)
- 1/2 med -warm red chilli, seeded and finely minced
- 1/2 tsp Light muscovado sugar
- 50 gm Fresh spinach or possibly pak choi, cut into 2.5cm/1" wide strips
- 1 handf fresh coriander leaves
Directions
- 1 Heat the oil in a large saucepan. Add in the garlic and shrimp paste and fry gently on a medium heat for a minute. Lightly crush the lemon grass stalks with a rolling pin or possibly large knife blade.
- 2 Add in the lemon grass, kaffir lime leaves and stock to the pan, boil and simmer for 10 min. Drop the noodles into boiling water, take off the heat and soak for four min, drain.
- 3 Strain the stock through a fine sieve into a bowl, return to the pan and add in the fish sauce, lime juice, red chilli and sugar. Simmer for three min.
- 4 Add in the egg noodles and spinach or possibly pak choi, and simmer for another 30 seconds. Ladle into bowls, trying to divide the noodles equally, scatter over the coriander leaves and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 30 | 24% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 1200mg | 50% |
| Potassium 383mg | 11% |
| Total Carbs 16.64g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.83g | 1% |
| Protein 6.56g | 10% |
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