• May 13, 2019 •

Deeply aromatic. Vibrant. Heart-warming.

Recipe taken from Nigel Slater’s latest cookbook Greenfeast: spring, summer.

Serves 2
For the spice paste:
red chillies, small, hot – 3
garlic – 3 cloves
ginger – a 30g lump
lemon grass – 3 stalks
coriander seeds – 1 teaspoon
coriander leaves – a handful
ground turmeric – 1 teaspoon
vegetable oil – a little

shallots, medium – 6
shiitake mushrooms – 150g
vegetable stock – 500ml
spinach – 150g
soba noodles – 200g
coconut milk – 400ml
coriander leaves, to finish – a handful


Blend the chillies, garlic, peeled ginger, lemon grass, coriander seeds and leaves, turmeric and a little vegetable oil to a paste in a food processor.

Peel and halve the shallots and halve the shiitake. Warm the spice paste in a wok or frying pan over a moderate heat, then add the shallots and mushrooms. Let everything sizzle for a minute or two, then pour in the stock, bring to the boil, lower the heat and simmer for fifteen minutes.

Wash the spinach and whilst the leaves are wet, cook lightly in a pan with a lid. When they have relaxed, remove to a bowl of iced water to stop them cooking any further. Squeeze almost dry and roughly chop.

Put the noodles into a heatproof bowl, pour over boiling water from the kettle and push the noodles down into the water. Leave for five minutes, then drain. Add the coconut milk to the mushrooms, simmer for five minutes, then add the spinach and noodles. Finish with a little fresh coriander.

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