Equipment
- Blender
Ingredients
Coconut Lemongrass Curry Saucy Noodles
$39
- Omsom Coconut Lemongras Curry Saucy Noodles
- 1 avocado, cut into chunks
- 3 garlic cloves
- 1/4 cup Greek yogurt
- 1 Tbsp. fish sauce
- 2 tsp. soy sauce
- 1/3 cup water
- Sliced serrano peppers for garnish
- Chili crisp for garnish
- Sliced avocado for garnish
- Poached shrimp for garnish (optional)
- Lime wedge for garnish
Instructions
- Combine avocado chunks, garlic cloves, Greek yogurt, fish sauce, soy sauce, Coconut Lemongrass Curry sauce, and water in a blender. Blend until smooth, and set it aside.
- If you are making poached shrimp, add frozen (or fresh) shrimp in a boiling water and cook for 30 seconds, or until the shrimp turns into pink. Transfer them to ice cold water to stop them from cooking. Set them aside for later.
- Cook the noodles first, then drain and wash them under running cold water over a strainer.
- Put the noodles in a bowl, pour the avocado curry sauce over the noodles, then mix until the noodles are coated with the sauce. Garnish with sliced pepper, poached shrimp, some chili crisp, avocado slices, and a freshly squeezed lime wedge.