My blog is celebrating it's second birthday this week, so I have been delving into some of my older cookbooks the last few day. It is lovely to revisit recipes that served me so well in the past, but have since been set aside and forgotten. Now if you are looking for a very versatile recipe that can be thrown together in a few minutes, with the added benefit of being healthy, then can I humbly recommend this recipe. Rachel Allen's original recipe called for four heads of pak choi, which is very tricky to get in these parts, I substituted them for fresh spinach. An inspired decision, if I may say so myself, the whole dish comes together beautifully, very moreish! Rachel also suggested adding (32) tiger prawns if something more substantial is called for, I opted instead for cooked noodles, but for a special treat I would consider the prawns. Really I think that this is the kind of dish that you can call your own, experiment and enjoy!
*Recipe adapted from Rachel's Favourite Food at Home by Rachel Allen
1.2ltrs Chicken or vegetable stock
410g Tin coconut milk
1-2 Red chillies, deseeded and cut into rings
4 Spring onions sliced diagonally
1 Garlic clove, peeled and crushed
1 tsp Fresh ginger, grated
150g -200g Fresh spinach leaves, shredded
3 tbsp thai fish sauce (Nam Pla)
Juice of a 1 lime
2 tbsp Coriander, chopped
200-300g Cooked medium egg noodles (optional)
Prepare the vegetables in advance, this whole dish doesn't take long to cook so you can add in the vegetables as needed.
Place the stock and coconut milk in a large saucepan over a medium heat.
Stir, add the chilli, spring onions, garlic and ginger to the saucepan and bring to the boil to infuse the flavours.
Serve with a wedge of fresh lime and sliced chillies for seasoning. This is best eaten on the day it is cooked as the spinach tends to discolour.