Two-minute turmeric noodles

Name: Two-minute turmeric noodles
Yield: 4
Ingredients: 250g dried brown rice vermicelli noodles (from health food stores); 2 corn cobs, kernels removed; 1 bunch Chinese broccoli, chopped; 3 spring onions, white part chopped, green part thinly sliced; 1 bunch coriander, leaves picked, roots and stems reserved; 8cm piece turmeric (50g), roughly chopped; 1 lemongrass stalk (inner core only), roughly chopped; 1 long red chilli, seeds removed, chopped; 1/3 cup (50g) roasted peanuts; 1 tbs tamarind puree; 1/4 cup (60ml) fish sauce, plus extra to serve; 1 tbs soy sauce; 1 cup (250ml) Chicken Style Liquid Stock; 1 cup (250ml) coconut milk

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Oct 10, 2016

Don't feel like making a big mess in the kitchen? This gourmet two-minute noodle soup is a quick and easy dinner or the ultimate work lunch to cure 3 o'clock-itis. Not only is it easy to make, it's super-healthy and perfect for heating up in the microwave.

250g dried brown rice vermicelli noodles (from health food stores)
2 corn cobs, kernels removed
1 bunch Chinese broccoli, chopped

Soup base

3 spring onions, white part chopped, green part thinly sliced
1 bunch coriander, leaves picked, roots and stems reserved
8cm piece turmeric (50g), roughly chopped
1 lemongrass stalk (inner core only), roughly chopped
1 long red chilli, seeds removed, chopped
1/3 cup (50g) roasted peanuts
1 tbs tamarind puree
1/4 cup (60ml) fish sauce, plus extra to serve
1 tbs soy sauce
1 cup (250ml) Massel Chicken Style Liquid Stock
1 cup (250ml) coconut milk

Method

1.

For the soup base, pulse white spring onion, coriander root and stems, turmeric, lemongrass, chilli, peanuts, tamarind, fish and soy sauces in a small food processor for 20 seconds to roughly chop.
2.

Add 1/2 cup (125ml) stock and whiz until smooth. Add coconut milk and remaining 1/2 cup (125ml) stock and whiz to combine. Season.
3.

Transfer soup to a pan over medium heat and cook for 2 minutes or until fragrant. Add 2L (8 cups) water and bring to the boil, then add noodles and cook for 2 minutes or until tender, adding corn and broccoli for the final 1 minute of cooking.
4.

Ladle soup into bowls. Top with coriander leaves and sliced spring onion and serve with extra fish sauce.