Add the citrusy and gently woody flavour of lemon grass to noodle soup.
INGREDIENTSMETHOD
- Immerse the rice noodles in hot water and set them aside to soften.
- Pour one tbsp. of oil in a pan over a high heat. Add the chopped pepper and tomatoes and let them cook until soft. Place them in a food processor or use a hand blender and blend to a smooth puree. Set aside.
- Heat one tbsp. of oil in a wok over a high heat. Add the spring onions and finely chopped pepper and sauté for 3 minutes.
- Pour in the vegetable stock, coconut milk and the tomato and pepper puree.
- Drain water from the noodles and add these to the wok.
- Bring to boil, then reduce the heat. Allow to simmer for 2 minutes.
Whilst the dish simmers, infuse 1 tbsp. oil with all the Spice Drops®. Pour this oil infusion into the noodles soup and stir it in. Turn off the heat and serve the fresh and tasty Thai noodle soup in deep bowls.