Thai coconut noodles
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Preparation : 10 min
Cooking : 15 min
Total time : 25 min Rest : 0 min
Equipment
Spiral Expert, Tagliatelle cone
4 persons
800 ml of coconut milk
15 g of ginger
1 bunch of coriander
2 limes
1 red chili
1 butternut squash neck
2 spring onions
Associated products
RECIPE STEPS
1
Spiralize the butternut squash necks using the TAGLIATELLE cone.
Cut into shorter lengths.
- 1 butternut squash neck
2
If using a Food Processor, place the coconut milk, ginger, coriander stems, lime zest and half the red chili in a large pan and bring to a gentle simmer.
- 800 ml of coconut milk
- 15 g of ginger
- 1 bunch of coriander
- 2 limes
- 1 red chili
3
If using a Food Processor, add the squash tagliatelle to the simmering coconut milk and cook for about 15 minutes until just tender.
Add lime juice to taste.
- 2 limes
4
Discard the ginger and coriander stems then spoon the Thai coconut milk mixture into bowls.
Top with the spring onions, coriander leaves and remaining chili.
- 1 bunch of coriander
- 1 red chili
- 2 spring onions
© Magimix
