Seasonal noodles with fresh corn, aubergine, tofu, coriander and lime in a coconut green curry broth

September 13, 2013

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This dish is a current house favourite – It’s not just that the base notes never fail – coconut, lime ,coriander…… It’s the slurp factor – licensed! The kids will eat stuff in this dish that produce all kinds of agonies in other contexts.Aubergine? No problem! Scallions? Yay!!! It’s almost un-nerving…

I’m a huge fan of big warming Thai curries but during the summer it’s nice to lighten things up. Making a broth rather than a sauce keeps things lighter and keeping as many ingredients as possible uncooked really ups the freshness factor. In this dish the tofu is fresh –  cut into tiny cubes so it soaks up the flavour of the broth. Not frying really cuts down on time and heaviness. Fresh sweetcorn is next – it’s so good now full of milky sweetness. As with anything remotely Thai I’ve added loads of fresh coriander and some sliced scallion greens.

There’s aubergine but no, that isn’t raw it’s pan-fried in super healthy  coconut oil til it melts in the mouth. Delicious. When I was making this dish last night Lee had nearly snaffled half of it before I even got to put the dish together is how good it is.

I like to use rice noodles  but I imagine that buckwheat will start to feel like an option when things start to turn colder. It’s really up to you..

Seasonal Noodles with fresh corn, aubergine, tofu, coriander and lime in a coconut green curry broth (for 4)

You’ll need:

For the broth:

1 bunch scallions (white parts sliced, green parts set aside for later)

1/2 teaspoon green curry paste (more if you like things really firey)

2 kaffir lime leaves
2 teasoons Nam Pla (fish sauce)

3 teaspoon soy sauce

Coconut oil

1/2 tin coconut milk

1 litre stock veg or chicken

3 carrots finely sliced diagonally

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The rest:

1 Cob of Corn

1 Aubergine

1 slab tofu (pressed)

A decent sized bunch coriander

A couple of limes

Begin with the stock – finely slice the white part of the scallions and throw them in a wok or pot with some coconut oil and gently fry until soft and tender. Add the curry paste and fry for about 30 seconds before pouring in the coconut milk. Throw in the lime leaves, nam pla and soy sauce. Gently bring things to boil then add the stock and the carrots. Turn down the heat to a simmer.

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Prepare the tofu and veggies while the stock is cooking – Slice the corn off the cob and set that aside. Wipe the aubergine then dice into pieces about the diameter of 10 cent coin. Heat some coconut oil on the pan and fry the aubergine until golden and tender adding more oil if necessary as you go. Take off the pan and drain on some kitchen paper when they are done.

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While the aubergine is frying, stick on the kettle for the noodles and get them ready as per the instructions on the pack  (I use the ones that require soaking rather than boiling). Chop the coriander and slice the green tops of about half of your scallions (save the rest for something else)

To put the dish together – divide the stock between four large bowls, add the noodles, top with tofu, sweetcorn and aubergine then finally scallions and and a heap of coriander.  Yum!!!

Have a brilliant weekend,

Sarah

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