Rice noodles in Spicy Coconut Milk

Rice Noodles in Coconut Milk


  • 8 oz / 200 g rice noodles, boiled and drained in cold water
  • ½ lb extra firm tofu
  • 1 ½ tbsp olive / vegetable oil
  • 1 small onion, peeled and diced
  • 1 medium leek, trimmed and sliced or 4-5 spring onions, chopped
  • 2-3 medium size sweet potato, steamed, 1 cup
  • 1 stalk celery, diced
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 large garlic cloves, peeled and minced
  • 1 inch of ginger, peeled and minced
  • 2 cups vegetable broth
  • 1 can (13.5 ounce / 400 ml) coconut milk
  • Salt to taste
  • 2 tbsp lemon / lime juice
  • Cilantro for garnishing


  1. Boil rice noodles, run cool water through it to stop cooking and keep aside
  2. Cook (boil / grill) sweet potatoes, peel and cut in ¾ inch pieces
  3. Cut tofu into ¾ inch cubes, sauté in oil over medium heat till light brown
  4. Heat the oil on medium heat and sauté celery, onions, leek / spring onions for 3-4 minutes till celery and onion is soft
  5. Add minced garlic and ginger and sauté for a couple of minutes
  6. Add coriander, cumin and chili powder and saute for a couple of minutes
  7. Add vegetable broth, coconut milk and salt and bring to boil
  8. Add sweet potatoes, tofu and rice noodles, cook for a couple of minutes, add lemon juice and serve hot

Serves: 4

Inspiration source: edible San Francisco, Oct / Nov 2008, page 10

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