Yield: Serves 4

Recipe by Linda Garson


2 stalks lemon grass

2 cloves garlic, chopped

1 large onion, chopped

1 tsp (5 mL) turmeric

1 tsp (5 mL) hot chilli powder

1 Tbs (15 mL) vegetable oil

400 mL can coconut milk

1 ¼ cups (300 mL) fish stock

125 g rice noodles

200 g fresh bean sprouts

1 lime, quartered

TT salt


  1. Peel outer layers from lemon grass and finely chop the white bulb. Mix to a chunky paste with garlic, onion, turmeric and chilli powder.
  2. Heat oil and fry paste for 5 minutes, stirring. Mix in coconut and stock and bring to boil. Reduce heat and simmer for 15 minutes. If desired, add 225 g cubed white fish fillet, salmon or fish balls and a touch of blaçan shrimp paste.
  3. Cook rice noodles, drain and rinse with cold water, blanch beansprouts and snow peas in boiling water for 30 seconds, then drain.
  4. Divide noodles and beansprouts between 4 bowls and ladle over the coconut soup. Garnish with shrimp and choice of toppings; serve with lime.

Garnishes: shrimp, hardboiled egg, spring onion, snow peas, red pepper, deep-fried tofu.

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