January 3, 2020
A velvety coconut broth, this dish is filled with sumptuous flavours. With lemongrass, kaffir lime undertones, shallots and chillies also diced and sprinkled in, this dish is packed with powerful and wonderful flavours.
1Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.
2Cook for about 5 minutes, then add the mushrooms and bring just below the boil.
3Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.
4Add the chopped coriander and lime zest and serve straight away with the noodles and extra lime wedges and chilli slices on the side.