Creamy coconut rice noodles

Step 1/ 4

• 1 onion
• 10 g ginger
• 2 cloves garlic
• 2 heads bok choy

• cutting board
• knife

Peel and finely chop onion. Peel and mince garlic and ginger. Quarter bok choy lengthwise.

Step 2/ 4

• 1 tbsp coconut oil

• large pot
• cooking spoon

In a pot, heat coconut oil over medium heat. Add onion and fry for approx. 5 min., or until translucent, stirring often. Add garlic and ginger to fry briefly, until fragrant.

Step 3/ 4

• 2 tbsp chili flakes
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 400 ml coconut milk
• 200 ml water
• 1 tbsp fish sauce
• salt
• pepper

Add chili flakes, curry powder, and turmeric. Fry for approx. 1 min., then deglaze with coconut milk and water. Bring to a simmer, then add fish sauce (alternatively, use soy sauce if desired). Season with salt and pepper to taste. Let cook over medium-low heat for approx. 3 – 5 min. Add bok choy to the soup and cook briefly, until wilted.

Step 4/ 4

• 160 g rice vermicelli noodles
• Thai chili (for serving)
• cilantro (for garnish)
• sesame seed (for garnish)
• lime (for serving)

• large pot
• colander

In the meantime, prepare the rice noodles according to package instructions. Drain and divide in two bowls. Top with the curry soup and bok choy. Season with more fish sauce or soy sauce, if desired. Garnish with cilantro and serve with lime and fresh chili, as desired. Enjoy!

Enjoy your meal!