This dish is inspired by a noodle dish recipe in 101cookbooks.com. The broth was flavorful and aromatic. I added a lot of vegetables to the broth, served it with rice and thus made a meal of it. Delicious.
Mushrooms, sliced – 1 cup
1 Green pepper, julienne
1 Carrot, julienne
1 Onion, sliced
Vegetable stock – 500 ml (I used 2 tablets of maggi vegetable cubes to make 500 ml of stock)
Coconut milk – 400 ml
Juice of 1 lime
Salt
Soy sauce
For the spice paste:
Sriracha - 1 tbsp
Garlic – 1 clove
Ginger – a small lump
Coriander seeds – ½ tsp
Turmeric powder – 1 tsp
Lime rind – ½ tsp
Coriander leaves – a few
Veg oil
Peel the garlic. Peel and shred the ginger. Grind all ingredients of spice paste in to a thick mixture. Add vegetable oil, if necessary.
Heat pan. Add spice paste and fry for couple of minutes. Add onions and fry until translucent. Add all vegetables and salt and stir-fry until vegetables are cooked. Add stock, coconut milk, and a splash of soy sauce. Let it come to a boil. Turn the heat down and let it simmer for 3-5 minutes. Sprinkle lime juice. Serve hot.
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