COCONUT MAI FUN (for four)
1 package (8 ounces) mai fun (thin rice stick noodles, also called rice vermicelli), soaked in water until pliable (about 30 minutes)
1 can (14 ounces) unsweetened coconut milk
1-¾ cups homemade or low-sodium store-bought chicken stock
1 cup loosely packed fresh cilantro, plus more for garnish
½ cup loosely packed fresh basil, plus more for garnish
4 garlic cloves
1 piece (2 inches) peeled fresh gingerroot, cut into 1/8 inch thick rounds
2 small fresh red chiles, halved, stems removed
2 tablespoons Asian fish sauce (optional)
1 fresh lemongrass stalk, bottom 4 inches only, crushed
1 tablespoon sugar
1 to 2 tablespoons fresh lime juice
- Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Drain well in a colander.
- Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass and sugar to broth; simmer 6 minutes. Discard lemongrass.
- Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil and chile.
adapted from marthastewart.com