Best 3 Coconut Rice Noodles With Ginger And Turmeric Recipes
Tantalize your taste buds with a culinary journey to Southeast Asia with this collection of tantalizing coconut rice noodle recipes. From the vibrant streets of Bangkok to the serene landscapes of Vietnam, these dishes capture the essence of the region's rich culinary heritage. Indulge in the harmonious blend of sweet, sour, and savory flavors, complemented by the aromatic symphony of ginger and turmeric.
**Coconut Rice Noodles with Ginger and Turmeric**: Embark on a flavor-packed adventure with this classic Thai dish. The fragrant combination of ginger and turmeric infuses the tender rice noodles with a warm, earthy essence, while the creamy coconut milk adds a velvety richness.
**Spicy Coconut Rice Noodles with Lemongrass and Chiles**: Elevate your taste buds with this fiery rendition of coconut rice noodles. The vibrant green of lemongrass and the fiery heat of red chilies dance together in a symphony of flavors, sure to leave you craving more.
**Coconut Rice Noodles with Vegetables and Tofu**: Dive into a symphony of textures and flavors with this vegetarian delight. Crisp vegetables and tender tofu are tossed in a luscious coconut sauce, creating a harmonious balance of flavors and textures that will satisfy even the most discerning palate.
**Coconut Rice Noodles with Shrimp and Snow Peas**: Embark on a seafood escapade with this delectable dish. Succulent shrimp and crunchy snow peas are bathed in a fragrant coconut broth, resulting in a harmonious blend of flavors and textures that will transport you to the shores of Southeast Asia.
**Coconut Rice Noodles with Chicken and Basil**: Experience a burst of freshness with this aromatic dish. Tender chicken and fragrant basil leaves are harmoniously combined in a creamy coconut sauce, creating a symphony of flavors that will leave you feeling invigorated and satisfied.
Join us on this culinary adventure as we explore the vibrant world of coconut rice noodles, where each recipe promises a unique and unforgettable gastronomic experience.
BASMATI RICE WITH COCONUT MILK AND GINGER
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
- Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram
ONE-POT TURMERIC COCONUT RICE WITH GREENS
No matter how you modify this one-pot rice, it can't help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
- As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
- Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 866 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTH INDIAN-INSPIRED COCONUT RICE NOODLES WITH TOFU AND VEGETABLES
This one-pot dish takes inspiration from South Indian flavors (with some added influence from the Southeast Asian noodle dishes khao soi and laksa, for good measure), using garam masala to add depth and complexity without having to simmer the dish for hours. Skip the mass-market garam masala and spend a little more on a high-quality blend-or better yet, make your own. And feel free to swap out the vegetables with your favorites-eggplant, cabbage, and broccoli would all work well here.
Provided by Priya Krishna
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a medium Dutch oven over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring often, until the onions are translucent, 4 to 6 minutes. Stir in the garam masala and turmeric, letting the spices toast and coat the onions, ginger and garlic, for about a minute. Add the peppers, carrots, salt and soy sauce and cook, stirring occasionally, until the veggies are just starting to soften (don't let them cook through, or you'll end up with mushy veggies!), about 2 to 3 minutes.
- Add the coconut milk and broth to the Dutch oven, turn the heat up to high and bring to a boil. Once boiling, lower the heat to a simmer, add the tofu; taste and adjust the salt, if necessary. Cover and let cook until the sauce has thickened, about 10 minutes. In the last 2 minutes of cooking, add the vermicelli, making sure it gets submerged in the liquid-it'll cook quickly!
- Garnish with lime juice and chopped cilantro.
Tips:
- Use fresh ingredients: Fresh coconut milk, ginger, and turmeric will give your dish the best flavor. If you can't find fresh coconut milk, you can use unsweetened canned coconut milk instead.
- Toast the rice noodles before cooking: This will give them a slightly nutty flavor and help them to cook evenly. You can toast the noodles in a dry skillet over medium heat for a few minutes, or you can bake them in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes.
- Don't overcook the rice noodles: They should be cooked until they are tender, but still have a slight bite to them. Overcooked rice noodles will be mushy and bland.
- Use a variety of vegetables: This recipe calls for carrots, bell peppers, and snow peas, but you can use any vegetables that you like. Some other good options include broccoli, snap peas, and asparagus.
- Adjust the辛辣成分to your taste: This recipe calls for a moderate amount of 辛辣成分, but you can adjust it to your own liking. If you like it spicier, add more chili peppers or Sriracha sauce. If you prefer it milder, reduce the amount of chili peppers or omit them altogether.
Conclusion:
This coconut rice noodle dish is a flavorful and healthy meal that is perfect for a quick and easy weeknight dinner. It's also a great way to use up leftover rice noodles. With its creamy coconut sauce, tender rice noodles, and colorful vegetables, this dish is sure to be a hit with everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
