This is exactly what I want to eat when I’m under the weather: a big bowl of Thai-inspired, soupy noodles with turmeric and coconut milk, all spiked with chilli. It’s a soup base that adapts perfectly for vegetarians (add cubed tofu) or leftovers (shredded roast chicken). This makes a lot of broth (hydration is important!), so serve it in your best ramen or soup bowls. The choice of noodles is yours: rice noodles (flat or vermicelli) work well for a gluten-free option, but I inevitably use my favourite straight-to-wok thick udon.Cold lemongrass and coconut prawn noodlesWant to save this recipe? Download the Guardian Feast app to add this to your collection.If you’re using tofu or leftover shredded cooked chicken, add it with the pak choi, so it simmers for four minutes in total.Prep 5 min
Cook 15 min
Chill 2 hr+Serves 22 tbsp neutral oil
150g fresh shiitake or chestnut mushrooms
1 tsp sea salt
