Spicy Tom Kha Noodle

A delicious rice noodle dish made with coconut milk. You can make this with prawns or chicken, and adjust the spiciness to suit. This is quick and easy to prepare, and it's accessible enough that you can find most of the ingredients at the local grocery.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 2  teaspoons olive oil
• 1  tablespoon  minced garlic
• 2  green onions, sliced
• 1⁄2 cup mushroom, sliced
• 1  tablespoon fish sauce
• 1  cup  prawns or 1  cup chicken
• 1⁄2 yellow bell pepper, diced
• 1  medium tomatoes, diced
• 2 -4  Thai red chili peppers
• 1  teaspoon brown sugar
• 1  teaspoon salt
• 1⁄3 teaspoon cumin
• 1  teaspoon  lemongrass paste
• 400  ml coconut milk
• 6 -7  leaves fresh basil, minced
• 300  g  rice noodles
• 4  kaffir lime leaves (optional)

Directions

1. Season a medium saucepan with the olive oil. Over medium heat, brown the garlic, green onions and mushrooms.
2. Stir in the fish sauce and prawns OR fish sauce and chicken and sautee until cooked through.
3. Add the yellow bell pepper, tomato, chilies (for the chilies, I just take off the tops and the tails and add the remainder), brown sugar, salt, cumin, and lemongrass paste. Stir in coconut milk and basil.
4. Bring the mixture to a boil, then reduce to a simmer and stir occasionally for about 10 minutes, allowing to reduce.
5. Meanwhile, boil 4 cups of water, add the rice noodles and remove from heat. Let stand for 5 minutes then drain.
6. Dish the noodles into large soup bowls and cover with the soup mixture. Garnish with lime leaves. Serve with sticks and non-metallic spoons.