Thumb sized piece of galangal or ginger, finely sliced
2 sticks of lemongrass, bruised and sliced into 3cm pieces
6 kaffir lime leaves, chopped
1 shallot, finely sliced
3 red chillies, finely sliced
2 tins of 440ml coconut milk
2 medium tomatoes, chopped
1 lime, juice and zest
Dash of vegan fish sauce
Pinch of salt and pepper
To serve
Bunch of coriander, chopped
200g cooked rice noodles
Method
Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.
Cook for about 5 minutes, then add the mushrooms and tomatoes and bring just below the boil.
Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.
Add the chopped coriander and lime zest and serve straight away with the noodles and extra lime wedges and chilli slices on the side.
