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

  1. 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.
  1. 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.
  1. 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

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