No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Coconut Noodles

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

Ingredients

  • Coarse salt
  • 1 package (8 ounces) thin dried rice noodles
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1 cup loosely packed fresh cilantro, plus more for garnish
  • 1/2 cup loosely packed fresh basil, plus more for garnish
  • 4 garlic cloves
  • 1 piece (2 inches) peeled fresh ginger, cut into 1/8-inch-thick rounds
  • 2 small fresh red chiles, halved, stems removed
  • 2 tablespoons Asian fish sauce (optional)
  • 1 fresh lemongrass stalk, bottom 4 inches only, crushed
  • 1 tablespoon sugar
  • 1 to 2 tablespoons fresh lime juice

Directions

  1. Step 1

    Bring a large pot of water to a boil; add salt. Cook noodles until al dente, about 2 minutes. Drain; rinse with cold water. Set aside.

  2. Step 2

    Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger, and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass, and sugar to broth; simmer 6 minutes. Discard lemongrass.

  3. Step 3

    Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil, and chile.

Source
Martha Stewart Living, July 2004