Inspired by: Ohn no khao swè
- All year
Turmeric–Coconut Rice Noodles with Greens
- Serves
- 4
- Portion
- 1 bowl
- Time
- 35 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice noodles (dry) | thin rice noodles or wheat | 200 g | 1000 g | |
| Coconut milk, thin | 1¼ cups | 300 ml | 1500 ml | |
| Vegetable stock (no onion–garlic, home-made) | 3 cups | 700 ml | 3500 ml | |
| Gram flour (besan) | 2 tbsp chickpea flour, slaked | 20 g | 100 g | |
| Turmeric powder | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Lemongrass | 1 stalk | 10 g | 50 g | |
| Tofu, firm | cubed | 150 g | 750 g | |
| Spinach (palak) | or bok choy | 150 g | 750 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Lemon juice | lime wedges | 15 ml | 75 ml | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer stock, ginger, lemongrass and turmeric 10 minutes.
Step 2: Whisk in slaked chickpea flour; cook 5 minutes until lightly thickened.
Step 3: Add coconut milk, tofu and greens; simmer 5 minutes; season.
Step 4: Pour over soft noodles; serve with lime and coriander.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken, shallot and garlic→Totofu and ginger
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